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Meatballs in tomato sauce served in thick, sweet-and-sour tomato gravy
Tender meatballs swimming in a rich, sweet-and-sour tomato sauce.

Hungarian meatballs in tomato sauce

Author: Flavelo
Recipes Main Courses
The rehabilitated hero of canteen meals. This dish is the perfect example of 'comfort food': the acidity and sweetness of the tomato sauce (especially if balanced with a little sugar) complements the fattiness of the meatballs. Rice meatballs are actually the stuffing of stuffed peppers, just without the peppers – so those who find the pepper taste too strong love them too.
🕒 Prep Time 20 mins
🍳 Cook Time 30 mins
⌛ Total Time 50 mins
🍽️ Servings 5 servings
🔥 Calories 420 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot for sauce
  • Mixing bowl for meat
  • Whisk for roux

Allergen Information

⚠️ Cereals containing gluten
⚠️ Egg
⚠️ Celery

Instructions

1 ✓

Boil the rice until half-cooked in salted water, then drain.

Tip: Parboiling ensures the inside of the meatball doesn't stay hard, as it softens with difficulty in acidic tomato.
2 ✓

Mix the minced meat, rice, chopped onion, garlic, egg, paprika, salt and pepper. Knead thoroughly.

Tip: With wet hands, form meatballs the size of ping-pong balls.
3 ✓

Make a blonde roux: fry the flour in the oil until straw-coloured, then pour in the tomato puree and approx. 300-400ml water.

Tip: Use a whisk for a lump-free sauce. The roux gives the sauce its thickness and 'stew-like' flavour base.
4 ✓

Season the sauce with salt, sugar and celery leaves. Bring to the boil.

Tip: Sugar counteracts the acidity of the tomato, and celery is a classic flavour pairing for tomato.
5 ✓

Place the meatballs in the sauce and cook under a lid over low heat for 30-40 minutes.

Tip: Don't stir, just shake the pot so the meatballs don't break.

Recipe FAQ

Why did the meatball fall apart?
You kneaded it too loosely, or the sauce boiled too vigorously. Egg holds it together, don't leave it out! Simmer the sauce gently.
Why did the rice stay hard?
The acidic environment of the tomato slows down the softening of rice (starch breakdown). It's worth parboiling the rice halfway.

Ingredients

  • 500 g Minced Pork (shoulder is ideal)
  • 100 g Rice
  • 1 pc Egg
  • 1 head Onion
  • 2 cloves Garlic
  • 500 ml Tomato puree (Passata)
  • 2 tbsp Flour
  • 2 tbsp Oil or Lard
  • 1 tbsp Sugar (to taste)
  • 1 bunch Celery leaves (for the sauce)
  • 1 tsp Salt
  • 1 tsp Red paprika powder