Thursday, June 23

Slowcooker hungarian meatballs

Meatballs is something my kids just can't get enough of - it must be the shape and texture because quite honestly it doesn't matter what type (and I do a few - Italian, GreekSwedish, Moroccan, Spicy tangine, Smoky) they will eat them every.single.time.  I must admit I haven't met a meatball I didn't like either...

These ones are kind of a play on goulash - and easy to prepare ahead - in fact, I would prepare the meatballs and the sauce ahead of time and plop them in the slowcooker before you head off to work or out for the day - if you're going to be home in the morning, you can just prepare them then..

This makes a fair whack, but great for a leftover meal or lunch, cut it by 1/2 if you are feeding a family of 4 or less.

500g pork mince
500g beef mince
100g diced bacon (3 rashers)
2 stalks fresh continental parsley, finely chopped
2 garlic cloves, finely chopped
2 eggs
2 cups breadcrumbs
1 tsp cumin
1 tsp paprika
1/2 tsp chili powder
1 large onion, diced
2 cups beef stock
2 tb tomato paste
4 large tomatoes, diced
1 tb paprika
1/4 cup sour cream

Preheat oven to 200 degrees c.

Mix the mince, bacon, breadcrumb, eggs, cumin, paprika, chilli powder, parsley and garlic together.

Roll into meatballs and place a greased baking tray.

Bake for 15-20 minutes until cooked.

Whilst the meatballs are cooking, in a small saucepan, fry the onions in a little oil until transparent and place into your slowcooker with diced tomatoes.  In a jug or bowl, mix stock, paprika, tomato paste and pour into the slowcooker.

When meatballs are cooked, transfer over to the slowcooker and place lid on and cook on low for 8 hours or high for 5 hours - turn off and just before serving, stir through sour cream.

Serve with mash or what I did, swede and parsnip bake.

Enjoy!  Leftovers are not suitable for freezing.
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9 lovely comments:

muppy on June 23, 2011 at 7:35 AM said... [Reply to this amazing comment]

i never thought of putting them in the slowcooker. the flavours sound delicious.

Seana Smith on June 23, 2011 at 4:42 PM said... [Reply to this amazing comment]

Oh these look cook. Reminds me of when my Dad used to make Hungarian goulash soup. Keep the slow cooker recipes coming!

Christie @ Fig and Cherry on June 23, 2011 at 7:29 PM said... [Reply to this amazing comment]

I made your swede bake tonight - but subbed in sweet potato for the parsnip, was DELISH! Served it with chorizo sausages and green beans. Thanks for the inspiration!

Liss on June 24, 2011 at 8:53 AM said... [Reply to this amazing comment]

@Christie @ Fig and CherryWhat a yummo combo! *drool*

MultipleMum on June 24, 2011 at 2:37 PM said... [Reply to this amazing comment]

They sound great! I don't know if my tribe would deal with the chilli but I may just give them a try sans chilli! Love a slow cooker recipe x

Leimay on July 20, 2011 at 10:53 AM said... [Reply to this amazing comment]

Day 2 of our Frills week... In the slow cooker as i type.... i made as per recipe and plan to serve with mash taters. The meatballs were tasty straight out of the oven (had to make sure they were cooked is my excuse and i'm sticking to it! lol)

Lee Price on March 27, 2012 at 10:14 AM said... [Reply to this amazing comment]

Hi Liss, why would you not be able to freeze the leftovers??

Liss on March 27, 2012 at 10:16 AM said... [Reply to this amazing comment]

@Lee Price You 'could' but the sour cream may cause the sauce to separate when you reheat, shouldn't affect the taste though..

Leimay on April 8, 2014 at 11:46 AM said... [Reply to this amazing comment]

Made several times now frozen leftovers they deprecated a little when microwaved from frozen but weren't too different when left in fridge to defrost overnight.


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