Hungarian Meatballs

I've had this recipe bookmarked forever, and finally made it when the weather started changing to fall.  We all enjoyed these tasty Hungarian meatballs.  These make me want to try other Hungarian foods. I used veal, which is readily available here, but one could use beef, or a mix of beef and pork. We had these over homemade German Spaetzle.

Hungarian Meatballs
adapted from The Daring Gourmet

For the Meatballs:
1 pound ground veal (or beef, or meat of your choice)
1 egg
⅓ cup plain breadcrumbs
2 tablespoons fresh chopped parsley
2 tablespoons fresh chopped dill
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon sweet Hungarian paprika
2 tablespoons sunflower oil for frying

For the Sauce:
1 tablespoon oil
1 medium yellow onion, chopped
1 clove garlic, minced
8 ounces mushrooms, sliced, optional
3 tablespoons butter
4 tablespoons all-purpose flour
2 cups beef broth
1 cup cream (lower calories: substitute evaporated milk)
1/2 teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper
2 tablespoons sweet Hungarian paprika
1½ tablespoons fresh chopped dill
½ cup sour cream

1.  Place all the meatball ingredients in a medium-sized bowl and knead to thoroughly combine. Shape the mixture into 1-inch balls or whatever size you prefer. (*You can form the meatballs ahead of time and place them on a dinner plate.  Cover with plastic wrap and cook when ready.)

2.  Heat some oil in a skillet and once hot add the meatballs, browning on all sides. Transfer the meatballs to a plate and discard all but a tablespoon or so of grease.

3.  Add the onions to the skillet and fry until translucent and golden brown. Add the garlic and fry for another minute (don't fry garlic too long or it becomes bitter). Add the mushrooms, if using, and fry until they've released their juices and they're mostly evaporated. Transfer the onion mixture to a bowl and set aside.

4.  Add the butter to the skillet and melt it. Add the flour and whisk until dissolved. Continue whisking vigorously for another minute or two until the flour mixture is a deep golden brown. 

5.  Pour in the hot broth while continually whisking to prevent clumping. Continue to whisk while bringing the mixture to a simmer. Add the cream and whisk until combined. Continue to simmer for another minute or so until the sauce is thickened. Return the onion mixture to the sauce and add the pepper, salt and paprika. Stir in the sour cream and dill.

6.  Return the meatballs to the sauce, stirring to coat them, and simmer covered for about 10 minutes, stirring occasionally.

7.  Serve over hot buttered egg noodles, Spätzle, potatoes or rice.  Garnish with some chopped fresh dill if desired.

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