Hungarian Meatballs with Paprika

Description

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These meatballs are packed with lots of smokey Hungarian style flavour. Easy to prepare, they are soft and delicious and definitely worth the effort.

Ingredients

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Utensils

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Preparation

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1. Peel, chop, soak and mix

   10 min

   1. Peel and finely chop the garlic.
   2. Dice the crumb of the bread slices, discard the crust.
   3. Soak the crumb in milk for 5 min and break it down with your fingers.
   4. Drain the excess milk before adding to the mince.
   5. Place the mince beef in a metal bowl and add the salt, pepper, paprika, chopped garlic, soaked bread and egg. Then sprinkle with Henderson Relish.
   6. Mix well until the mixture is uniform.

   Remember to always wash your hands after handling raw meat!

   

2. Make the meatballs

   10 min

   In the meantime: Preheat oven 200°C static (180°C fan).

   1. Take a handful of mince at a time and compact well in your hands.
   2. Form into a small hamburger shape.
   3. Then roll into a sphere using both of your hands in a circular motion.
   4. Once all meatballs are shaped, add flour to the bowl and shake well until fully coated.

   Tip: Try to keep the meatballs small/medium so they cook faster and more uniformly.

   

Cooking

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1. Cook in the oven (or air fryer!)

   35 min

   1. Position the meatballs in an ovenproof dish making sure they are spaced from each other.
   2. Spray lightly with olive oil.
   3. Place the dish in the middle shelf of a static oven and bake for 35 min.
   4. Cook until golden brown, do not overcook as they may dry out.

   Tip: If you’re using an air frier adjust the cooking time accordingly. Meatballs are usually ready after 16 min at 180°C.

   

2. Et voila'!

   All done and ready to eat, enjoy!

   

   

Serving suggestions

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• Let the meatballs cool down for about 10 min, eat while warm.
• The meatballs are also great the next day! Just make sure to reheat them in the oven (10 min) or air fryer (5 min).

How to store

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• Store in the fridge and use within the week.
• Suitable for freezing up to two months:
  1. Let them cool down completely.
  2. Add to a freezer bag or an airtight container.
  3. Remember to label with the date.