Hungarian chicken meatballs

    Hungarian chicken meatballs

    30saves
    1hour30min


    5 people made this

    Minced chicken and mushrooms make succulent meatballs – delicious simmered in a smooth tomato sauce with red and green capsicums. Paprika warms the flavour and new potatoes turn it into a complete one-dish meal.

    Ingredients
    Serves: 4 

    • 30 g reduced-salt margarine
    • 1 small onion, finely chopped
    • 350 g mushrooms, finely chopped
    • 350 g minced chicken
    • 2/3 cup fresh wholemeal breadcrumbs
    • 1 egg, beaten
    • 2 tablespoons chopped parsley
    • pepper to taste
    • 550 g small new potatoes
    • 4 tablespoons natural low-fat yogurt to serve
    • continental parsley to garnish
    • Paprika and capsicum sauce
    • 2 tablespoons extra virgin olive oil
    • 1 onion, finely chopped
    • 2 garlic cloves, crushed
    • 1 red capsicum, seeded and thinly sliced
    • 1 green capsicum, seeded and thinly sliced
    • 1 tablespoon mild paprika
    • 1 litre tomato puree
    • 1/8 teaspoon caraway seeds
    • pepper to taste

    Directions
    Preparation:35min  ›  Cook:55min  ›  Ready in:1hour30min 

    1. Melt the margarine in a frying pan. Add the onion and mushrooms, and cook over medium heat, stirring frequently, for about 10 minutes, until the mixture is reduced, dark in colour and very thick. Transfer the mixture to a bowl and allow it to cool slightly.
    2. Add the chicken to the mushroom mixture and use a fork to break up the mince. Add the breadcrumbs, egg, parsley and pepper. Mix the ingredients until thoroughly combined. Wet your hands, then shape it into 20 walnut-sized balls. Set aside.
    3. To make the sauce, heat the oil in a flameproof casserole dish. Add the onion and cook for 4–5 minutes, stirring frequently, until softened. Add the garlic and capsicums, then cook, stirring constantly, for 2–3 minutes. Stir in the paprika and cook for 1 minute, then pour in the tomato puree and bring to the boil over high heat.
    4. Stir in the caraway seeds and pepper to taste. Add the meatballs and the potatoes to the simmering sauce, taking care not to break up the meatballs. Bring the sauce back to simmering point, then cover and simmer gently for 35 minutes or until the potatoes are tender.
    5. Ladle the meatballs, potatoes and sauce into bowls and swirl on a little yogurt. Garnish with parsley and serve.

    HEALTH HINT

    When eaten regularly and in quantity, potatoes are a useful source of vitamin C – new potatoes contain the most, and eating them unpeeled retains the maximum goodness as the nutrients are concentrated under the skin.

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    Reviews (3)

    by
    4

    This is fabulous! The chicken balls are delightfully soft, the tomato sauce is lightly spiced enough so that our toddler still happily ate it. I like things spicy, so i added a little tobasco to mine at the table. The only things I did different was use olive oil instead of margarine, because we don't buy margairine, and i added a fair bit of water to the sauce prior to putting the chicken balls in, to make sure they were all covered. But I did everything else exactly as described, and it was great - extremely easy and very substantial. A great do-ahead dinner too - could easily make the sauce and the mushroom mix the day ahead, just add the chicken and egg prior to cooking... The kids loved this one. I loved the simplicity of it (and less pots to clean!), husband loves anything you can put yoghurt on (or in this particular case, sour cream). An economical and easy one-pot meal, thoroughly enjoyed by all. I am very glad I found this recipe, will be making this one again and again! - 15 Oct 2010

    0

    My family all found this to be way to much tomato. The taste of the tomato overpowered everything. Not sure what went wrong as I followed the recipe. Not to our liking, sorry. - 21 Jun 2013

    0

    Very tasty dish, the meatballs are divine. - 07 Apr 2013

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