Description
Hungarian comfort meets hearty simplicity in this slow cooker goulash meatball marvel. Savory beef meatballs simmer in a rich paprika-infused sauce, promising a soul-warming meal that brings Hungary’s culinary heritage right to your dinner table.
Ingredients
Scale
Meat and Protein:
- 1 ¼ pounds (0.57 kilograms) lean ground beef
- 1 whole egg
Primary Vegetables:
- 1 large yellow onion (diced)
- ¼ cup minced yellow onion
- 1 green bell pepper (diced)
Seasonings, Spices, and Other Ingredients:
- 2 tablespoons (30 milliliters) Hungarian sweet paprika
- 1 teaspoon (5 milliliters) Hungarian hot paprika
- Salt to taste
- Black pepper to taste
- ¼ cup (60 milliliters) seasoned bread crumbs
- 2 tablespoons (30 milliliters) fresh chopped parsley
- 28 ounces (794 grams) crushed tomatoes (canned)
- 4 tablespoons (60 milliliters) olive oil (divided)
Serving Suggestions:
- Cooked egg noodles or rice or mashed potatoes
Instructions
- Sauté chopped onions and green peppers in of oil over medium heat until vegetables become translucent and slightly softened.
- Reduce heat to low, creating a center well in the pan. Add another tablespoon (15 milliliters) of oil and sprinkle both sweet and hot paprika, stirring continuously for 2-3 minutes to release aromatic flavors.
- Transfer the seasoned vegetable mixture into a 4 or 5-quart (3.8 or 4.7 liters) slow cooker, ensuring all ingredients are scraped from the pan.
- In a large mixing bowl, combine ground beef, one beaten egg, bread crumbs, finely minced onion, chopped parsley, salt, and black pepper. Gently blend ingredients using a fork until uniformly mixed.
- Shape the meat mixture into compact, rounded meatballs approximately 1 inch (2.5 centimeters) in diameter, carefully placing each one into the slow cooker sauce.
- Cover and cook on high temperature for 3.5-4 hours or on low setting for 5-6 hours, ensuring meatballs are thoroughly cooked and tender.
- Create a smooth sauce by tempering sour cream: gradually whisk several spoonfuls of hot cooking liquid into the cream to prevent curdling, then slowly incorporate the tempered mixture back into the slow cooker.
- Plate the Hungarian goulash meatballs over your preferred accompaniment such as egg noodles, steamed rice, or creamy mashed potatoes, garnishing with additional chopped parsley if desired.
Notes
- Temper sour cream before adding to prevent curdling, mixing a few spoonfuls of hot sauce gradually to equalize temperatures.
- Crockpot cooking times vary based on your schedule, offering flexibility between high (4 hours) and low (5-6 hours) settings.
- Forming meatballs requires gentle handling, using rounded tablespoons to create uniform size for consistent cooking.
- Paprika adds deep Hungarian flavor when toasted briefly with onions and green peppers, releasing rich aromatics into the base.
- Ground beef mixture needs thorough mixing with egg, bread crumbs, herbs, and seasonings to ensure tender, well-seasoned meatballs.
- Serving options include classic accompaniments like egg noodles, fluffy rice, or creamy mashed potatoes to complement the robust sauce.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Dinner, Snacks
- Method: Frying, Slow Cooking
- Cuisine: Hungarian
Nutrition
- Serving Size: 6
- Calories: 570 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 120mg