Meatballs In Paprikas Gravy

Every once in a while, a flavorful Hungarian-style paprikash gravy makes a nice alternative to a traditional Italian red sauce when you’re in the mood for meatballs. The combination of veal and pork is milder in flavor than beef and works well with the sour cream gravy. My family prepared a similar dish, but always formed the meat into patties and fried them.

Meatballs In Paprikas Gravy

Meatballs In Paprikas Gravy

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Give yourself a break from classic spaghetti and meatballs with a Hungarian-style paprika and sour cream gravy.


  • 1 lb ground veal
  • 1 lb ground pork
  • 2 eggs
  • 1-1/2 cups fresh bread crumbs
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 3 cloves garlic, finely chopped
  • 2 teaspoons white wine vinegar
  • 1/4 cup milk
  • 1/4 cup fresh parsley, chopped

For the sauce:

  • 4 tablespoons butter
  • 2 large red or orange bell peppers, sliced into strips
  • 1/2 medium onion, sliced
  • 2 cloves garlic, finely chopped
  • 2 tablespoons sweet Hungarian paprika
  • 3 tablespoons flour
  • Salt and freshly ground pepper to taste
  • 1/2 cup dry white wine
  • 1-1/4 cups chicken broth
  • 1 cup diced tomatoes, drained
  • 8- ounce container sour cream
  • 1/4 cup fresh parsley, chopped
  • 12 ounces cooked egg noodles


  • Preheat oven to 375°F. Line a baking sheet with aluminum foil and spray with nonstick coating.
  • In a large bowl, combine the veal, pork, eggs, bread crumbs, salt, pepper, vinegar, milk and parsley. Mix thoroughly and form into 2-inch diameter balls. Place about 2 inches apart on the prepared baking sheet. Bake for 20 to 25 minutes, turning once. Remove from the oven and set aside.
  • While the meatballs cook, melt the butter in a large skillet over medium-high heat. Add the sliced red pepper and onion. Cook for 2 to 3 minutes until slightly softened. Add the garlic and cook for another minute. Add the paprika and flour, combine well, season with salt and pepper and continue cooking, stirring frequently for about 3 to 4 minutes.
  • Add the wine to the pan and cook until slightly thickened. Add 1 cup of the chicken broth along with the tomatoes and simmer for about 5 to 6 minutes until the mixture thickens.
  • In a separate bowl, whisk the remaining 1/4 cup of chicken broth with the sour cream until smooth. Add to the simmering sauce and stir to combine. Add the meatballs to the pan, stir to coat with the sauce. Simmer for a minute or two until the meatballs are heated through. Stir in the parsley and remove from the heat.
  • Arrange the cooked egg noodles on a serving platter. Top with meatballs and sour cream gravy.

Tips for Making This Recipe

Recipe Notes:

Keep the meat flavor mild for this recipe; if ground veal is not available, use ground chicken instead. You could also substitute mashed potatoes or plain white rice for the egg noodles if desired.
Try serving with Butter Braised Cabbage and applesauce.
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