Delia Smith Meatballs Goulash

I still remember the first time I made this dish — a grey, wet Sunday in Norwich, with the sort of cold that seeps right into your bones. I’d just bought my first Delia cookbook from a charity shop — well-thumbed, with someone else’s notes scribbled in the margins — and I was determined to cook something warm and properly comforting. That’s how I found her meatballs goulash, a recipe with the rich soul of Hungarian stews, but softened with a British hand.

This isn’t just meat and sauce — it’s deeply flavoured, paprika-kissed comfort food, with tender meatballs and a tomato base that tastes better with every bite. Whether you’re new to Delia Smith’s recipes or grew up with her as your Sunday cooking companion, this meatballs goulash will win you over.

Ingredients List

For the Meatballs:

• 12 oz (350g) lean minced beef — gives structure and depth.
• 12 oz (350g) minced pork — adds fat and softness.
• ½ medium red pepper, finely chopped — brings colour and a mild sweetness.
• 1 small onion, very finely chopped
• 1 fat clove garlic, crushed
• 2 level tablespoons chopped fresh parsley — fresh really matters here.
• 2 oz (50g) fresh breadcrumbs — helps bind and soften the mix.
• 1 large egg, beaten
• Salt and freshly milled black pepper
• 1 rounded tablespoon seasoned flour — for dusting before browning.
• 2 tablespoons olive oil — for browning the meatballs.

For the Sauce:

• 1 lb (450g) ripe tomatoes, peeled and chopped, or 1 x 14 oz (400g) can of Italian chopped tomatoes
• 1 rounded tablespoon hot Hungarian paprika, plus a pinch more to finish — don’t be shy, this is where the magic lies.
• 1 tablespoon olive oil
• 1 medium onion, chopped
• ½ medium red pepper, finely chopped
• 1 clove garlic, crushed
• About half a 200ml tub of crème fraîche — stirred in last for that marbled, silky finish.
• Salt and freshly milled black pepper

How to Make It

1. In a big mixing bowl, combine the beef, pork, red pepper, onion, garlic, parsley, and breadcrumbs.
2. Add the beaten egg, salt, and pepper, then mix with your hands until just combined. Don’t overmix — it’ll make them tough.
3. Shape into 24 small meatballs, squeezing and rolling with your palms. Dust them lightly in seasoned flour.
4. Heat 2 teaspoons of olive oil in a large casserole dish until smoking hot. Brown the meatballs in batches — no crowding. I always burn the first one because I forget how hot the pan gets — don’t be me.
5. Remove the meatballs to a plate and set aside.
6. In the same pan, add the remaining oil, onion, red pepper, and garlic. Sauté over medium heat for about 5 minutes until softened.
7. Stir in the paprika and any leftover seasoned flour. Let it sizzle gently — it should smell deeply savoury and a bit smoky.
8. Add the tomatoes, season with salt and pepper, and stir until simmering.
9. Return the meatballs to the sauce, spooning it gently over them. Bring to a low simmer.
10. Cover tightly and bake in the oven at 170°C (325°F) for 1½ hours.
11. Before serving, swirl in the crème fraîche gently — don’t fully mix it, just marble it.
12. Serve over buttered egg noodles or creamy mash, and dust with a pinch of extra paprika.

Common Mistakes

Why are my meatballs tough?
You probably overmixed the meat or packed them too tightly. Treat them like scones — mix gently and don’t fuss.

Why is the sauce watery?
You may have used tomatoes with too much juice or skipped the simmer. Let it reduce uncovered if needed — it should coat the back of a spoon.

Can I use smoked paprika instead?
You can, but it’ll change the flavour quite a bit. Hot Hungarian paprika gives a warm heat without smokiness.

What if my meatballs fall apart?
Too little breadcrumb or no egg could be the culprit. I once forgot the egg entirely and ended up with spicy mince soup. Tasty, but not quite right.

Storage and Reheating Tips

In the Fridge:
Cool completely, then store in an airtight container for up to 3 days. Flavours deepen overnight.

In the Freezer:
Freeze in a sealed container or bag for up to 3 months. Label it — frozen mystery meals are never fun.

To Reheat:

• Stovetop: Gentle heat in a saucepan, stir often. Add a splash of water or stock if it’s too thick.
• Oven: Covered dish at 175°C (350°F) for 20–25 minutes.
• Microwave: Medium power in bursts, stirring in between. Add crème fraîche only after reheating.

What to Serve With It

• Buttered egg noodles — a proper goulash partner, soft and rich.
• Braised red cabbage — brings a tangy, vinegary lift.
• Crusty white bread — for mopping up that last bit of sauce (you will want to).

FAQ Section

Can I make this gluten-free?
Yes — use gluten-free breadcrumbs and flour. The rest of the recipe is naturally gluten-free.

Can I make this ahead of time?
Absolutely. It tastes even better the next day, once the flavours have settled in.

Is there a non-dairy alternative to crème fraîche?
Try coconut cream or a thick oat-based alternative. Stir gently at the end so it doesn’t split.

Can I freeze the meatballs raw?
Yes, roll them out and freeze on a tray, then bag them up. Brown from frozen or defrost first for even cooking.

Try More Recipes:

• Delia Smith Simnel Cake
• Delia Smith Banana Bread
• Delia Smith Broccoli And Stilton Soup
• Delia Smith Bacon And Egg Pie