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Smokey Hungarian Meatballs with Brown Rice

Tender grass-fed beef meatballs spiced and cooked in a creamy, smoky tomato sauce and served over brown basmati rice.
Difficulty: Medium
Time: 25-30 min
Calories: 654 Fat: 19g Carbs: 75g Protein: 47g

Hungarian meatballs are full of spice and flavor. These beautifully-seasoned meatballs swim in a combination of broth, tomato sauce and cream with aromatic smoked paprika and spices that will activate all of your taste buds. The chefs at the Local Crate test kitchen love this spin on the beloved classic!

Ingredients
Panko Breadcrumbs
Parsley
Garlic
Meatball seasoning
Brown basmati rice
Vegetable Broth Base
Hungarian spice blend
Diced tomatoes
Cremini mushrooms
Grass fed ground beef

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Sear To cook the surface of meat very quickly with intense heat.
Simmer To stew gently below or just at boiling point.

What you need

Large bowl

Large pan

Small pot with lid

Cooking Instructions

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Step 1: COOK THE RICE

Read through the entire recipe before getting started. Add 1 Tbsp. oil to small pot over medium-high heat. Add rice; cook for 1 min. Add 1¼ cup water and stir. Bring to boil; cover and reduce heat to low. Cook for 20 min. Once done, fluff with fork. While rice is cooking; move on to mise en place (Step #2).

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Step 2: MISE EN PLACE

Wash and dry all produce. Chop parsley. Mince or grate garlic. Dissolve vegetable broth base in 1 cup water. Slice cremini mushrooms.

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Step 3: MAKE MEATBALLS

Place ground beef, half garlic, half parsley, Hungarian seasoning, panko, and a pinch of salt and pepper in a large bowl. Mix well using both hands until fully incorporated. Roll into ping-pong sized meatballs; makes about 10.

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Step 4: COOK THE MEATBALLS

Heat 2 Tbsp. oil in large pan over medium heat. Add meatballs; sear until golden brown on all sides, about 8 min. Remove meatballs from pan and set aside.

Note: The USDA recommends cooking ground beef to an
internal temperature of 160ºF.

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Step 5: MAKE THE SAUCE

Add remaining garlic and mushrooms. Cook until lightly golden, about 1-2 min. Add tomatoes, vegetable broth base, Hungarian spice blend, salt and pepper. Mix well and bring to simmer; cook for 3-5 min. Return meatballs and toss well. Simmer until fully cooked, about 8-10 min. Remove from heat. Add sour cream and stir until well-incorporated into sauce.

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Step 6: PLATE YOUR DISH

Divide rice between two bowls, top with meatballs and plenty of sauce. Garnish with reserved parsley. Enjoy!