tomato sauce Archives - Culinary Hungary https://budapestcookingclass.com/tag/tomato-sauce/ Authentic hands-on Hungarian cooking experience and culinary food market tours with Ágnes in Budapest. Thu, 04 Dec 2025 10:42:32 +0000 en-US hourly 1 https://wordpress.org/?v=7.0.4 https://budapestcookingclass.com/wp-content/uploads/2025/11/cropped-favicon-66x66.png tomato sauce Archives - Culinary Hungary https://budapestcookingclass.com/tag/tomato-sauce/ 32 32 Hungarian Style Meatballs in Tomato Sauce (Paradicsomos Húsgombóc) https://budapestcookingclass.com/hungarian-style-meatballs-in-tomato-sauce-paradicsomos-husgomboc-recipe/ https://budapestcookingclass.com/hungarian-style-meatballs-in-tomato-sauce-paradicsomos-husgomboc-recipe/#comments Sun, 28 Feb 2016 09:38:44 +0000 https://budapestcookingclass.com/?p=2003 Hungarian meatballs in tomato sauce Hungarian meatballs in tomato sauce is a family-friendly one-pot meal that even the kids will love. Traditionally it is made with pork, but any type of ground meat will work with this recipe. It is very nice served with boiled potatoes, my husband especially loves it that way. The [...]

The post Hungarian Style Meatballs in Tomato Sauce (Paradicsomos Húsgombóc) appeared first on Culinary Hungary.

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Hungarian meatballs in tomato sauce

Hungarian meatballs in tomato sauce is a family-friendly one-pot meal that even the kids will love. Traditionally it is made with pork, but any type of ground meat will work with this recipe. It is very nice served with boiled potatoes, my husband especially loves it that way.

The rice is uncooked when we mix it with the minced meat and the other ingredients. The rice amount is always 20% of the total minced meat amount.

Hungarian meatballs in tomato sauce
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Hungarian meatballs in tomato sauce

Hungarian meatballs in tomato sauce isa family-friendly one-dish meal that even the kids will love. Traditionally it is made with pork, but any type of ground meat will work with this recipe. It is very nice served with boiled potatoes, my husband especially loves it that way.
Course Main Course
Cuisine Hungarian
Keyword meatballs
Total Time 1 hour 15 minutes
Servings 4 people

Equipment

  • Cutting board
  • Chef's knife
  • Medium bowl
  • Big pot
  • Wooden spoon
  • Measuring cup
  • Measuring spoon
  • Ladle
  • Whisk
  • Saucepan

Ingredients

  • 1 lb minced pork Half a kg
  • 1/2 cup uncooked rice long grain
  • 1 whole egg
  • 1 Spanish onion medium
  • 1 clove garlic
  • 1 teaspoon sweet paprika powder
  • 3 tbsp all purpose flour
  • 4 tbsp vegetable oil sunflower, canola
  • 2-3 tbsp sugar
  • 1.5 litre 100% tomato juice or 1 litre tomato purée
  • salt to taste
  • 1/2 teaspoon ground black pepper
  • 2-3 celery leaves optional

Instructions

  • In a smaller pan sauté the finely chopped onions in vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them.
  • Remove the pot from the heat, add 1 teaspoon of sweet Hungarian paprika powder, stir well. Do not burn the paprika or it will become bitter.
  • In a bowl, Combine the ground pork, the egg, the uncooked rice, the minced garlic, the sautéed onions mixed with paprika, ground black pepper and salt to taste.
    Hungarian meatball ingredients
  • Shape the ground meat mixture into balls in the palm of your wet hands, I got 14 meatballs from this amount.
  • Pour the tomato juice (1.5 liters) or tomato puree (1 liters) into a bigger pot. If you are using tomato puree, then add 2 cups of water to make it thinner. Bring it to a boil, lower the heat, place the meatball in is, cover with a lid and slowly cook for about 50 minutes.
  • Meanwhile, you have time to make the roux (to thicken your tomato sauce): In a pan, heat 4 tablespoons of oil, add 2-3 tablespoons of flour, stirring constantly. You need just enough flour to make the consistency of your roux not too thick and not too thin. It should spread out in your pan and bubble a little.
    Making roux
  • After 2-3 minutes of searing, when it starts to brown, take it off the heat, allow to cool.
  • When the meatballs are cooked, gently take them out from the pot.
  • Mix your roux with a little cold water to thin it, this way you avoid lumps when you pour back the roux to the tomato liquid to thicken it a bit. First pour back only the half of your roux, bring it to a boil. The tomato consistency should be like a thiner cream soup. Add more roux if needed to get this consistency. Add 2-3 tablespoons of sugar and celery leaves (optional).
  • Place back the meatballs in the tomato sauce and slowly simmer it for another 2-3 minutes.

The post Hungarian Style Meatballs in Tomato Sauce (Paradicsomos Húsgombóc) appeared first on Culinary Hungary.

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