Hungarian meatballs

Does anyone have a to die for recipe for Hungarian meatballs that they are willing to share?

Here’s a favorite recipe of mine. Being Hungarian, I will tell you that good paprika is very hard to find here in the States. Better to use smoked paprika (usually available at any grocery store) if you want paprika that actually has flavor.

For meatballs:
1 lb beef or combination of beef/pork
1 egg
1/4 cup finely chopped parsley
1/4 cup finely chopped onion
1 tsp Hungarian paprika (or used smoked paprika if you can’t find true Hungarian paprika)
1 tsp caraway seeds
salt/pepper

Combine above ingredients in large bowl; form into 1 1/2 inch meatballs. Cook meatballs in olive oil in large skillet, turning often until evenly browned. Set aside on plate with paper towel to drain. Pour off most of fat in skillet, reserving 1-2 tbsp to make sauce.

For sauce:
2 carrots, thinly sliced or chopped
1 small onion, chopped
1 rib celery, chopped
1 14.5 oz can diced fire roasted tomatoes, with juice
1 14.5 oz can beef broth (or use bouillon)
2 Tbsp flour
2 Tbsp Hungarian paprika (or smoked paprika)
1/2 cup sour cream

add the carrots, onion and celery to oil in skillet. Cook, stirring constantly, until softened, about 5 minutes. Stir in the flour and paprika and cook for 1 minute. Pour in the tomatoes and the beef broth and bring to a boil, scraping up any browned bits from the bottom of the pan; season to taste. Add the reserved meatballs, reduce the heat to medium low and simmer until the meatballs are heated through, about 10-15 minutes.

Put the sour cream in a small bowl, then temper it by stirring in a few spoonfuls of the liquid. Stir the sour cream mixture back into the pan, coating the meatballs and heating through. Serve over egg noodles.
Sour cream is optional but really adds a lot of flavor. Hungarians use sour cream like Americans use ketchup

Sounds delicious. Thank you. I will give it try.