Goulash with Meatballs Recipe | Foodal (2024)

The first time I saw the word “goulash” was on a random first date at a Hungarian restaurant, many moons ago. I had never experienced the dish and it wasn’t part of my mom’s cooking repertoire.

The first thing that caught my eye was the name, when I saw it on the menu laid out before me. Next, it was the description, which sounded simple enough – beef, tomato sauce, peppers, and onions.

So I ordered it. And when the steaming plate of beef stew served over egg noodles arrived, I was ever-so-thankful – and not just because I desperately needed something to talk about at that point in the date. The rich aroma and delicious flavor filled me with warmth, from the inside out.

I feel like this might be terrible to say, but to be honest, I don’t remember much from that date. I can barely recall the guy’s face, from all those years ago… But this dish still stands out to me.

I ended up only being able to finish half of my plate, and I was looking forward to digging into the leftovers the next day from the moment when I woke up. Since then, I’ve even returned to that Hungarian restaurant on occasion, to get my fill of this traditional recipe, my first introduction to this delicious type of cuisine.

Though the two of us parted after that date with the mutual understanding that we just weren’t meant to be, this recipe, on the other hand, was something that stuck with me for the long haul.

It’s hearty, filling, and so very comforting. And while the Hungarian version is more of a soup or stew, filled with tender beef and onions, and spiced with paprika, I’ve discovered the homestyle American version that many remember as the comfort food of their childhoods is more tomato-heavy, and often served with elbow macaroni.

I gravitate more towards the classic Hungarian style since this is the type that I tried first, but today I’m bringing you these traditional flavors with a bit of a twist. And that twist is meatballs.

The perfectly browned and juicy meatballs are cooked in a delicious tomato-based mixture that simmers and condenses into a thick, richly flavored sauce. And for an option that’s a bit healthier – or if you simply aren’t a fan of red meat – you can even use turkey instead of ground beef.

The paprika gives you a big punch in the mouth in terms of flavor, one that takes me right back to that little Hungarian joint from that random first date back in the day, each and every time I taste it.

If you want to make this dish free of any gluten, you can use our 30-minute gluten-free beef meatball recipe instead. The egg noodles are optional, and you can serve these over your favorite veggie noodles instead.

Now, I love making this dish in the comfort of my own home, so the scent of it simmering on the stove can greet my husband when he arrives home after a long day at work.

In fact, I’m pretty sure it’s one of those recipes that helps me to maintain the title of “Best Wife Ever,” and I know it’ll be a hit at your house too.

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Cooking By the Numbers…

Step 1 – Chop Parsley, Prepare Vegetables, and Measure Remaining Ingredients

Chop enough fresh parsley leaves until you have 2 tablespoons total.

Peel and mince four cloves of garlic. You will need two cloves for the meatballs, and two more for the sauce.

Peel and dice a medium-sized white onion. You should have about 1 cup total.

For this recipe, I like to use red, orange, or yellow bell peppers. Remove the stems and seeds, and slice them. You will end up with about 1 1/2 to 2 cups of sliced peppers, depending on their size.

Measure the rest of the ingredients as listed on the ingredients list. For the lean ground beef, I recommend using meat that is 85 to 90% lean.

Be sure to select a large skillet with a lid for cooking.

Step 2 – Make Meatballs

Add the ground beef or turkey, breadcrumbs, parsley, egg, paprika, salt, pepper, and two minced cloves of garlic to a bowl, and mix gently until combined. I prefer to use my hands, but you can also use a spoon.

Using about 1 tablespoon of the meat mixture each, form into balls. You will end up with about 25 meatballs total.

Heat 2 tablespoons olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs.

Brown them on all sides. This will take about 1 to 2 minutes per side. Transfer to a plate and set aside.

Step 3 – Make Sauce

Return the skillet to medium heat and add the onions and peppers. Cook for about 3 to 4 minutes, stirring occasionally, until softened.

Add the garlic, stir, and cook for another 30 seconds to 1 minute, or until fragrant. Don’t let the garlic brown.

Stir in the tomato paste, canned tomatoes with their liquid, broth, paprika, oregano, salt, and pepper, until well combined.

Bring to a simmer and cook for about 15 minutes, until the sauce has reduced by about one-third.

Step 4 – Finish and Serve

Add the meatballs back to the pan and cover with a lid. Simmer for about 30 minutes over low heat, or until the meatballs are cooked through and the sauce has thickened to your liking.

For me, this is reduced by about half from where I started. It should be nice and thick.

Serve over egg noodles with a dollop of sour cream and sprinkle of chopped fresh parsley.