Delia Smith Goulash Meatballs Recipe​

If you love the deep, paprika-rich comfort of goulash but want something a little more playful, these goulash meatballs are it. Tender, well-seasoned meatballs are baked until golden, then finished in a silky, tomatoey pepper sauce with just enough sour cream to round everything out. It’s straightforward, family-friendly cooking with big flavour and no tricky techniques. Total time is about 55 minutes, including baking.

Ingredients

For the Meatballs

• 500g beef mince (10–15% fat)
• 200g pork mince
• 1 small onion, very finely grated
• 2 garlic cloves, finely grated
• 60g fresh breadcrumbs
• 60ml milk
• 1 large egg
• 2 teaspoons sweet paprika
• 1 teaspoon fine salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped parsley (optional)
• 1 tablespoon olive oil (for greasing the tray)

For the Goulash Sauce

• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 1 red pepper, deseeded and sliced
• 1 yellow pepper, deseeded and sliced
• 2 garlic cloves, finely chopped
• 2 tablespoons sweet paprika
• 1 teaspoon smoked paprika
• 1/2 teaspoon caraway seeds (optional, but lovely)
• 2 tablespoons tomato purée
• 400g tin chopped tomatoes
• 300ml beef stock
• 100ml sour cream
• Salt and black pepper, to taste

To Finish

• Extra sour cream, to serve
• Chopped parsley, to serve

How to Make Delia Smith Goulash Meatballs Recipe​

Oven Preparation

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the meatballs brown evenly.
• Set up your tray: Line a large baking tray with baking parchment (or foil) and brush or drizzle with 1 tablespoon olive oil.

Mixing the Meatballs

• Soak the crumbs: Tip the breadcrumbs into a large bowl and stir in the milk. Leave for 2 minutes so they soften.
• Add the flavourings: Add the grated onion, grated garlic, paprika, salt, pepper, and parsley (if using).
• Mix in the mince: Add the beef and pork mince and the egg. Mix with your hands until just combined. Stop once it comes together so the meatballs stay tender.
• Shape: Roll into about 20 meatballs (roughly walnut-sized). If the mixture feels sticky, lightly dampen your hands with water.

Baking the Meatballs

• Arrange: Place the meatballs on the prepared tray with a little space between each one.
• Bake: Bake for 15 to 18 minutes, turning once halfway through, until lightly browned and cooked through. (They will finish warming in the sauce too.)

Making the Goulash Sauce

• Soften the veg: While the meatballs bake, warm 1 tablespoon olive oil in a large sauté pan or deep frying pan over medium heat. Add the sliced onion and peppers and cook for 8 to 10 minutes until soft and glossy.
• Bloom the spices: Stir in the chopped garlic, sweet paprika, smoked paprika, and caraway seeds (if using). Cook for 30 seconds, just until fragrant.
• Add tomatoes and stock: Stir in the tomato purée, then add the chopped tomatoes and beef stock. Bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
• Season: Taste and season with salt and pepper. The paprika should taste rounded and warm, not harsh.

Assembling and Finishing

• Add the meatballs: Tip the baked meatballs (and any tray juices) into the sauce. Simmer gently for 5 minutes so everything melds.
• Stir in sour cream: Turn the heat off. Stir in the sour cream until the sauce turns slightly lighter and silky. (Keeping it off the heat helps stop the sour cream splitting.)

Cooling and Serving

• Rest briefly: Let the pan stand for 3 to 5 minutes before serving. The sauce thickens slightly and coats the meatballs beautifully.
• Finish: Serve with extra sour cream and a sprinkle of parsley.

Tips for the Best Goulash Meatballs

Why are my meatballs tough?

Tough meatballs usually come from overmixing or packing them too tightly. Mix only until everything is combined, and roll gently. The milk-soaked breadcrumbs help keep them soft, so do not skip that step.

How do I stop sour cream from splitting in the sauce?

Take the pan off the heat before stirring it in. If your sauce is bubbling hard, it’s more likely to split. A gentle simmer is your friend here.

How can I make the sauce thicker?

Simmer it uncovered for a few extra minutes before adding the meatballs. You can also mash a few pieces of pepper against the side of the pan to naturally thicken the sauce.

How do I make this more or less spicy?

Sweet paprika gives warmth rather than heat, while smoked paprika adds depth. If you want heat, add 1/4 to 1/2 teaspoon hot paprika or a pinch of chilli flakes. For less intensity, reduce the smoked paprika and use all sweet paprika.

Serving Suggestions

• Butter-bossed tagliatelle, pappardelle, or egg noodles
• Creamy mashed potatoes or buttered new potatoes
• Steamed rice with a side of cucumber salad
• Crusty bread to mop up the sauce

Storage

Room Temperature

Once cooked, let the meatballs and sauce cool for no more than 1 hour before refrigerating. This dish is best kept chilled rather than left out.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob over low heat, stirring often. Add a small splash of water or stock if the sauce has thickened too much.

Freezing

Freeze (ideally before adding the sour cream) for up to 3 months in a well-sealed container. Defrost overnight in the fridge, reheat until piping hot, then stir in sour cream off the heat just before serving.

Nutrition

• Calories: 560 kcal
• Carbohydrates: 16 g
• Protein: 36 g
• Fat: 38 g
• Saturated Fat: 14 g
• Sodium: 980 mg

Disclaimer: Nutrition values are estimates and will vary based on ingredients and portion sizes.

FAQs

Delia Smith Goulash Meatballs Recipe

0.0 from 0 votes

Course: MainCuisine: Hungarian-inspired, BritishDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

35

minutes

Total time

55

minutes

Calories

560

kcal

55

minutes

Juicy baked meatballs finished in a rich, paprika-forward goulash sauce with peppers, tomatoes, and a swirl of sour cream. Cozy, weeknight-friendly, and perfect with noodles, mash, or rice.

Ingredients

• For the meatballs

• 500g beef mince (10–15% fat)

• 200g pork mince

• 1 small onion, very finely grated

• 2 garlic cloves, finely grated

• 60g fresh breadcrumbs

• 60ml milk

• 1 large egg

• 2 tsp sweet paprika

• 1 tsp salt

• 1/2 tsp freshly ground black pepper

• 2 tbsp finely chopped parsley (optional)

• 1 tbsp olive oil, for greasing

• For the goulash sauce

• 1 tbsp olive oil

• 1 large onion, thinly sliced

• 1 red pepper, deseeded and sliced

• 1 yellow pepper, deseeded and sliced

• 2 garlic cloves, finely chopped

• 2 tbsp sweet paprika

• 1 tsp smoked paprika

• 1/2 tsp caraway seeds (optional)

• 2 tbsp tomato purée

• 400g tin chopped tomatoes

• 300ml beef stock

• 100ml sour cream, plus extra to serve

Directions

• Preheat the oven to 200°C (180°C fan). Line a large baking tray and lightly oil it.
• Soak breadcrumbs in milk for 2 minutes. Mix with mince, onion, garlic, egg, paprika, salt, pepper, and parsley. Shape into 20 meatballs.
• Bake meatballs for 15–18 minutes until lightly browned and cooked through.
• Meanwhile, soften onion and peppers in olive oil. Stir in garlic, paprikas, and caraway. Add tomato purée, chopped tomatoes, and stock; simmer 10 minutes.
• Add baked meatballs to the sauce and simmer 5 minutes. Off the heat, stir in sour cream. Serve hot.

Notes

• Baking the meatballs keeps things simple and avoids oil splatters.
• Stir sour cream in off the heat to prevent splitting.
• For a thicker sauce, simmer uncovered for a few extra minutes before adding the meatballs.