Paprikash Mustard Meatballs
There’s something welcoming about a plate of meatballs served over dumplings. Melt-in- your-mouth tender with a gravy enriched with sour cream, these Paprikash Mustard Meatballs hit all the right notes. Savory. Creamy. With just a touch of heat to drive their warming abilities home.
We served this over Spaetzle—linked in the ingredients—because we love their playfulness. Plus, they’re a great canvas to absorb all the gravy. If time doesn’t allow you to make spaetzle, these would also be delicious served over egg noodles or rice.
For the meatballs:
2 Tablespoons olive oil, divided
1 medium onion, cut in 1/4 inch dice
1 pound ground beef; no fattier than 85% lean
1 pound ground pork
1/2 cup toasted fresh bread, crumbed, or prepared plain bread crumbs
1 large egg + 1 large egg yolk
2 Tablespoons Paprikash Mustard Spice, plus more if desired
1/2 teaspoon Kosher Salt and 1/2 teaspoon Black Pepper Medium Grind, or to taste
For the gravy:
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 Tablespoon Paprikash Mustard Spice
4 cups beef broth
1/4 cup sour cream
Kosher Salt, to taste
2 Tablespoons chopped fresh parsley
1 recipe Spaetzle
1. Heat one Tablespoon butter in a large skillet over medium heat. Add chopped onion and cook, stirring regularly, for 2-3 minutes or until onions are translucent. Remove the onions from the pan and set aside. Wipe out the pan with a paper towel if needed; you’ll also use it to cook meatballs.
2. In a large bowl, combine beef, pork, breadcrumbs, egg and yolk, and Paprikash Mustard Spice. Season with Kosher Salt and Medium Grind Black Pepper. Add cooled onions, and combine thoroughly.
3. Roll the meatball mixture into small-ish meatballs, about 1 inch in size.
4. Add the remaining one Tablespoon olive oil to the skillet. Add meatballs to the hot oil. You will likely need to add these in batches, since you don’t want to crowd the pan. Cook until all sides are browned, 4-5 minutes per batch. Transfer cooked meatballs to a plate lined with paper towels. Let drain while you make the gravy.
5. To start the gravy, make a golden roux. Melt the butter in the skillet, again over medium heat, then whisk in flour and stir regularly, until the butter and flour have turned golden brown and is nice and thick. This can take 1-5 minutes, depending on your pan and the cooking heat.
6. Whisk in the additional Tablespoon of Paprikash Mustard Spice and let it bloom for up to one more minute in the roux. Then whisk in the broth and stir constantly. It may look like the broth has destroyed the roux but it will thicken back up; just keep stirring for 2-3 minutes.
7. Stir in sour cream, and season with additional salt and pepper if necessary. Add the meatballs into the gravy and cook until the meatballs are heated through and the gravy is at the desired thickness. This can take 8-10 minutes.
8. Serve right away, over Spaetzle. Garnish with freshly chopped parsley, or chives.