Meatballs In Goulash Sauce Recipes

SKILLET MEATBALL GOULASH

Steps:

• Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add bell pepper and onion; cook and stir 2 to 3 minutes or until crisp-tender.
• Add gravy, broth, water, chili sauce and meatballs; mix well. Bring to a boil, stirring occasionally. Reduce heat to medium. Cover; cook 5 minutes or until meatballs are thawed.
• Add uncooked noodles; mix well. Cover; cook about 10 minutes or until noodles are tender and meatballs are thoroughly heated, stirring occasionally. Remove from heat. Stir in sour cream until well blended. Sprinkle with parsley.

GOULASH STYLE MEATBALLS

Steps:

• Combine the mince, onion, garlic, parsley, rosemary, bread and eggs in a bowl. Season and mix until well combined.
• Roll into tablespoon-sized balls, and roll in the seasoned flour.
• Heat the oil in a large high-sided saucepan and add the meatballs in batches. Cook until browned and set aside.
• Add onion and capsicum to the pan. Cook until onion is browned. Add garlic and cook for 30 seconds.
• Add paprika, caraway seeds and wine. Simmer the mixture for 1 minute and then add tomatoes.
• Return the meatballs to the pan and simmer uncovered for 10-15 minutes.
• Add about 1 tablespoon of the sauce to the sour cream and then slowly add the cream back to the sauce (this ensures the cream doesn't curdle).
• Simmer for 5 minutes and serve with pasta.
• Tip: 1kg mince makes approximately 40 meatballs. Use as many as you like in the goulash and keep the leftovers for snacks.

MEATBALLS BRAISED IN GOULASH SAUCE

Steps:

• You need to begin by first browning the meatballs. To do this, add the oil to the casserole and whilst it's heating coat the meatballs lightly with seasoned flour. When it's smoking hot, brown them four at a time, then transfer them to a plate. After that, make the sauce in the same pan. Heat the oil, add the onion and cook for about 5 minutes, then add the garlic, cook for another minute, add in the paprika and any remaining seasoned flour, and give it a stir to soak up the juices. Then add the tomatoes, a little salt and bring it up to simmering point, stirring all the time. Now add the meatballs and bring it back to a gentle simmer, then put a lid on and transfer to the middle shelf of the oven for 1 hour. Then stir in the green pepper, put the lid back on and cook for a further half hour. Just before serving, cook the pasta in plenty of boiling water for 4 minutes, then drain and return it to the pan and toss with a teaspoon of olive oil and the poppy seeds. Now divide the pasta into warm bowls. Lightly stir tthe crème fraîche into the meatballs and sauce to give a marbled effect. Spoon it onto the fettuccine and sprinkle a dusting of paprika on as a garnish as they go to the table. Nutrition 642kcals/58.4g carbohydrate/8.1g sugars/32.6g fat/13.1g saturated fat/1.1g salt per serving for 4

MEATBALLS IN GOULASH SAUCE

Steps:

• For the meatballs In a large bowl place the chopped meats, onion, parsley, and breadcrumbs. Mix well then add the egg and a little seasoning of salt and pepper. Using your hands, combine everything together. Shape into meatballs - whatever size you personally prefer. Delia Smith recommends meatballs small enough that you get 24 of them. Coat each meatball lightly with the seasoned flour. Wondra really is best because it adheres lightly to the meatballs and helps thicken the sauce just enough but not too much. Heat the oil. Brown the meatballs. Transfer to a plate while making the sauce. For the Sauce Use a pan that has a tight-fitting lid and is large enough that it will hold the meatballs in one layer. Cook the chopped onion in olive oil until starting to brown a little around the edges. Add the slices of green pepper and cook for 1 to 2 minutes. Add the sweet paprika and cook for a minute more, just enough to cook the paprika so that it releases its flavor but not long enough to burn. Add about a teaspoon of the seasoned flour left over from dredging the meatballs and cook for a few more seconds. Add the tomato sauce and stir. Add the chicken broth by first pouring it into the can of tomato sauce so that you gat all of the tomato sauce out of the can. Stirring, heat till it comes to a boil, then immediately reduce to a simmer. Season with salt and pepper to taste. Add the meatballs. Bring back to a low simmer, and cover with a tight-fitting lid. Simmer for 45 minutes, checking every now and then to make sure the onions are not sticking to the bottom of the pan. Turn of the heat and stir the sour cream in (without heating) to get a marbled effect. Good with buttered spaetze or buttered egg noddles, peas or green beans, and cucumber salad. My wine choice would be a Gruner Veltliner. Best dessert with this is Marian Burros Plum Torte with lightly sweetened lightly whipped cream!

SKILLET MEATBALL GOULASH

Steps:

• Spray 12-inch nonstick skillet with nonstick cooking spray; Heat over medium-high heat until hot.
• Add bell pepper and onion; cook and stir 2-3 minutes or until crisp-tender.
• Add gravy, broth, water, chili sauce and meatballs; mix well.
• Bring to a boil, stirring occasionally.
• Reduce heat to medium.
• Cover; cook 5 minutes or until meatballs are thawed.
• Add uncooked noodles; mix well.
• Cover; cook about 10 minutes or until noodles are tender and meatballs are thoroughly heated, stirring occasionally.
• Remove from heat.
• Stir in sour cream until well blended.
• Sprinkle with parsley.

MEATBALLS AND SAUCE

Steps:

• Combine meatballs, mushroom soup, water, and sour cream. Cover and refrigerate overnight so that the meatballs can absorb the flavors.
• Pour the mixture into a slow cooker and heat until the meatballs are heated through. Serve hot.

FAMILY SECRET MEATBALLS AND SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix together the ground beef, rolled oats, 6 tablespoons of sweet onion, milk, salt, and black pepper until thoroughly combined. Roll the mixture into 2-inch meatballs, and place meatballs into the prepared baking dish.
• In a bowl, mix the ketchup, Worcestershire sauce, sugar, 4 1/2 tablespoons of sweet onion, apple cider vinegar, and water until the sugar has dissolved, and pour the sauce evenly over the meatballs.
• Bake the meatballs and sauce in the preheated oven until the sauce is bubbling and thickened and the meatballs are no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (70 degrees C).