Paprika Meatball Goulash with Egg Noodles

Name: Paprika Meatball Goulash with Egg Noodles
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 454 g lean ground beef or turkey; 80 ml plain breadcrumbs; 2 tbsp fresh parsley, chopped; 1 large egg; 1 tsp ground paprika; 0.5 tsp salt; 0.5 tsp ground black pepper; 2 cloves garlic, minced; 30 ml olive oil; 1 medium white onion, diced; 2 bell peppers, sliced; 2 tbsp tomato paste; 425 g canned diced tomatoes, with Italian seasoning; 240 ml beef broth; 0.5 tsp dried oregano; egg noodles, cooked; sour cream; fresh parsley, chopped

Prep: 20 minCook: 1 hr4 servingsmediumHungarian

This Hungarian-inspired goulash features tender herb-seasoned meatballs simmered in a rich tomato-paprika sauce with bell peppers and onions. The dish balances savory beef, aromatic spices, and a touch of sour cream for comfort-food appeal. Serve over egg noodles for a satisfying weeknight dinner or casual gathering. This version prioritizes homemade meatballs for texture contrast against the silky sauce, departing from traditional goulash by adding meatballs rather than cubed meat.

Nut-Free

Ingredients

4 servings

1 lb lean ground beef or turkey
5 ½ tbsp plain breadcrumbs
2 tbsp fresh parsley, chopped
1 large egg
1 tsp ground paprika
½ tsp salt
½ tsp ground black pepper
2 cloves garlic, minced
2 tbsp olive oil
1 medium white onion, diced
2 bell peppers, sliced
2 tbsp tomato paste
1 lb canned diced tomatoes, with Italian seasoning
1 cups beef broth
½ tsp dried oregano
egg noodles, cooked
sour cream
fresh parsley, chopped(optional)

Instructions

1
Mix ground beef, breadcrumbs, parsley, egg, paprika, salt, pepper, and garlic until combined; form into 25 meatballs.
2
Heat olive oil in large skillet over medium heat and brown meatballs 1-2 minutes per side; remove and set aside.
3
Add onion and peppers to pan; cook until softened, stirring occasionally.
4
Stir in tomato paste, then add canned tomatoes with juices, beef broth, paprika, oregano, salt, and pepper; stir to combine.
5
Bring to simmer and cook until sauce reduces by one-third.
6
Return meatballs to pan, cover, and simmer until cooked through and sauce thickens.
7
Serve over cooked egg noodles topped with sour cream and fresh parsley.

Tips

Tip 1

Chill meatball mixture 15 minutes before forming for easier handling and more compact meatballs that hold shape during browning.

Tip 2

Brown meatballs in batches to avoid crowding; this ensures even caramelization and develops deeper flavor in the sauce.

Tip 3

Stir occasionally while simmering to prevent sticking and ensure even cooking of meatballs throughout.

Good to Know

Storage

Cover and refrigerate up to 4 days. Freezes well up to 3 months; thaw overnight before reheating on stovetop over medium-low heat.

Make Ahead

Prepare meatballs and refrigerate up to 24 hours before cooking. Sauce can be made 1 day ahead; reheat gently before serving.

Serve With

Over egg noodles with dollops of sour cream, fresh parsley, and extra paprika. Pairs with crusty bread and a simple green salad.

Common Mistakes

Watch

Overmix meatball mixture to avoid dense, tough meatballs; combine until just incorporated.

Watch

Skip browning step to avoid pale, less flavorful meatballs that lack caramelized exterior.

Watch

Use high heat to avoid scorching sauce and burning meatballs; maintain gentle simmer.

FAQ

Can I make this without egg noodles?

Yes. Serve over mashed potatoes, rice, polenta, or with crusty bread. The sauce works with any starch or grain that absorbs the paprika-tomato base.

What if I don't have beef broth?

Use chicken broth or vegetable broth in equal measure. Water with an extra teaspoon of tomato paste works in a pinch, though the sauce will be less rich.

How long can I keep this in the freezer?

Up to 3 months in an airtight container. Thaw overnight in the refrigerator and reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through.