with Cucumber & Sour Cream Salad

Pat and Louisa's Hungarian Meatballs

Prep time:  30mins
Cook time: 45 mins
Serves: 4



300g veal mince

150g pork mince

2 tbs finely chopped flat leaf parsley

2 tbs finely chopped dill

1 tsp sweet or smoked Hungarian paprika 

½-1 tsp hot Hungarian paprika

1 clove garlic, crushed

35g fresh breadcrumbs

1 egg, lightly beaten

Cucumber Salad

250ml sour cream

1 tsp white wine vinegar

1 clove garlic, crushed

Pinch sweet paprika

2 small Lebanese cucumbers, peeled, thickly sliced

Mushroom Sauce

25g butter

1 small brown onion, finely chopped

2 cloves garlic, crushed

200g Swiss brown mushrooms, thinly sliced

1 tsp sweet Hungarian paprika

60ml beef stock

300ml thickened cream

2 tbs finely chopped dill


1. To make meatballs, place all ingredients in a bowl. Using your hands, massage to combine. Season. Roll mixture into walnut-size balls and place on a tray in a single layer. Refrigerate, covered, for 30 minutes or up to overnight to allow flavours to develop.

2. To make cucumber salad, whisk sour cream, vinegar, garlic and paprika in a bowl. Season. Add cucumbers and toss to combine. Refrigerate, covered, for 30 minutes.

3. To make mushroom sauce, heat oil in a frying pan over medium heat. Add onion and garlic. Cook until soft, but not coloured. Add mushrooms and cook, stirring, until mushrooms are soft and all liquid has evaporated. Stir in paprika. Stir in stock. Simmer until almost reduced. Stir in cream and dill. Simmer until thickened and reduced. Season. 

4. Heat a lightly oiled frying pan over medium heat. Cook meatballs in batches until browned all over cooked through. 

5. Serve meatballs and mushroom sauce with cucumber salad. 


This dish is also great served with potatoes or rice.