Paprika Meatball Goulash with Egg Noodles
- Prep
- 20 min
- Cook
- 1 hr
- Yield
- 4 servings
- Level
- medium
- Cuisine
- Hungarian
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.
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Ingredients
- 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)
Method
7 steps- 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
Chill meatball mixture 15 minutes before forming for easier handling and more compact meatballs that hold shape during browning.
Brown meatballs in batches to avoid crowding; this ensures even caramelization and develops deeper flavor in the sauce.
Stir occasionally while simmering to prevent sticking and ensure even cooking of meatballs throughout.
Good to Know
Cover and refrigerate up to 4 days. Freezes well up to 3 months; thaw overnight before reheating on stovetop over medium-low heat.
Prepare meatballs and refrigerate up to 24 hours before cooking. Sauce can be made 1 day ahead; reheat gently before serving.
Over egg noodles with dollops of sour cream, fresh parsley, and extra paprika. Pairs with crusty bread and a simple green salad.
Common Mistakes
Overmix meatball mixture to avoid dense, tough meatballs; combine until just incorporated.
Skip browning step to avoid pale, less flavorful meatballs that lack caramelized exterior.
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.