Delia Smith Meatballs Goulash

Delia Smith’s Meatballs Goulash is made with lean minced beef, minced pork, red pepper, onion, garlic, fresh parsley, and fresh breadcrumbs, and is enriched with a rich tomato and paprika sauce. This hearty Meatballs Goulash recipe creates a satisfying dinner that takes about 1 hour and 55 minutes to prepare and can serve up to 4 people.

Delia Smith Meatballs Goulash Ingredients

For the Meatballs:

• 12 oz (350 g) lean minced beef
• 2 tablespoons olive oil
• Salt and freshly milled black pepper
• 12 oz (350 g) minced pork
• ½ medium red pepper, de-seeded and finely chopped
• 1 small onion, very finely chopped
• 1 fat clove garlic, crushed
• 2 level tablespoons chopped fresh parsley
• 2 oz (50 g) fresh breadcrumbs
• 1 large egg, beaten
• 1 rounded tablespoon seasoned flour

For the Sauce:

• 1 lb (450 g) ripe tomatoes, peeled and chopped, or 1 x 14 oz (400 g) can Italian chopped tomatoes
• 1 rounded tablespoon hot Hungarian paprika, plus a little extra
• 1 tablespoon olive oil
• 1 medium onion, chopped
• ½ medium red pepper, de-seeded and finely chopped
• 1 clove garlic, crushed
• About half 200 ml (7 fl oz) tub crème fraîche
• Salt and freshly milled black pepper

How To Make Delia Smith Meatballs Goulash

1. Prepare the Meatballs: In a large bowl, combine the minced beef, minced pork, chopped red pepper, onion, garlic, parsley, and breadcrumbs. Mix well. Add the beaten egg, season with salt and pepper, and combine thoroughly. Shape into 24 small meatballs and coat lightly with seasoned flour.
2. Brown the Meatballs: Heat 2 tablespoons of olive oil in a casserole over medium heat. Brown the meatballs in batches until they are well-seared. Remove from the pan and set aside.
3. Make the Sauce: Heat 1 tablespoon of olive oil in the same pan. Add the chopped onion and red pepper and cook for about 5 minutes until softened. Add the garlic and cook for another minute. Stir in the paprika and any remaining seasoned flour. Add the tomatoes, season with salt and pepper, and bring to a simmer.
4. Cook the Meatballs: Return the browned meatballs to the pan with the sauce. Bring to a simmer again, cover, and transfer to the oven. Cook on the middle shelf at Gas Mark 1 / 275°F / 140°C for 1½ hours.
5. Finish and Serve: Stir in the crème fraîche before serving to create a marbled effect. Serve the meatballs over freshly cooked noodles, and garnish with a sprinkle of extra paprika.

Recipe Tips

• Mix the meat thoroughly: Ensure the minced beef and pork are well combined with the other ingredients for uniform flavor and texture in the meatballs.
• Brown the meatballs well: Sear the meatballs until they are deeply browned on all sides before adding them to the sauce to enhance their flavor.
• Simmer gently: Cook the meatballs in the sauce at a low simmer to keep them tender and allow the flavors to meld.
• Add crème fraîche before serving: Stir in crème fraîche just before serving to create a creamy texture and a beautiful marbled effect in the sauce.

What To Serve With Meatballs Goulash?

This hearty Meatballs Goulash pairs well with freshly cooked noodles, mashed potatoes, rice, or crusty bread. It also can be served alongside steamed vegetables, a green salad, pickled cucumbers, or garlic bread for a delicious dinner.

How To Store Leftovers Meatballs Goulash?

• Refrigerate: Let the leftover Meatballs Goulash cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
• Freeze: Allow the Meatballs Goulash to cool completely before freezing in an airtight container. It can be frozen for up to 3 months. To thaw, transfer to the refrigerator overnight before reheating.

How To Reheat Leftovers Meatballs Goulash?

Delia Smith Meatballs Goulash Nutrition Facts

Serving Size: 1 serving (based on 4 servings)

• Calories: 487
• Total Fat: 28g
• Saturated Fat: 10g
• Cholesterol: 105mg
• Sodium: 697mg
• Potassium: 741mg
• Total Carbohydrate: 29g
• Dietary Fiber: 5g
• Sugars: 10g
• Protein: 28g

Try More Delia Smith Recipes:

• Delia Smith Meringue
• Delia Smith Cottage Pie
• Delia Smith Celery Soup
• Delia Smith Coronation Chicken Recipe