Hungarian Tomato Meatballs (Paradicsomos Húsgombóc): From Family Tables to Childhood Memories

Prep Time 25 min

Cook Time 60 min

Calories 128 kcal/100g

Few dishes capture the warmth of the Hungarian family kitchen quite like paradicsomos húsgombóc—fluffy meatballs simmered in aromatic tomato sauce. This homey classic has a touch of sweetness, a gentle tang, and all the charm of a meal that’s as beloved by children as grownups. Served steaming over boiled potatoes or fresh bread, it’s the perfect comfort for an ordinary weekday or a relaxed Sunday lunch.

A Story on the Stove: Why We Love Tomato Meatballs

Hungarian tomato meatballs are the kind of dish that always brings people together. Grandmothers make them for family reunions, parents dish them up in cozy city kitchens, and every child can recall the thrill of poking a spoon through silken tomato sauce to find a juicy, rice-filled meatball underneath. Unlike Italian meatballs, Hungarian húsgombóc includes rice mixed right into the meat, making each bite tender and filling. The meatballs are gently poached rather than fried, absorbing all the flavor of the bright sauce as they cook.

No matter how modern your kitchen, the process is timeless: hands in the bowl, forming perfect rounds; sauce simmering, filling your home with a savory-sweet perfume; and the anticipation of ladling everything over potatoes or bread, maybe with a side of pickles for crunch.

Ingredients

For the Meatballs:

• 500g ground pork (beef or mixed meats work too)
• 100g uncooked rice (about ½ cup)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 eggs
• 1 tsp sweet Hungarian paprika
• Salt and black pepper to taste
• ½ tsp ground caraway (optional)
• Small bunch parsley, finely chopped

For the Tomato Sauce:

• 1L tomato passata (puréed tomatoes) or 1.5L tomato juice
• 1.5L water (if using passata, for thinning)
• 3–4 tbsp vegetable oil or lard
• 4 tbsp flour (for thickening)
• 3 tbsp sugar (or to taste)
• Salt, black pepper
• 1 celery root or a few celery leaves (optional)
• 1 onion, quartered
• 1–2 cloves garlic
• 1 bay leaf

Instructions

1. Mix the Meatballs: In a large bowl, combine ground meat, uncooked rice, onion, garlic, eggs, paprika, herbs, salt, pepper, and caraway if using. Mix thoroughly—hands work best! Let stand in the fridge for 20 minutes to meld flavors and soften the rice.
2. Form & Poach: Shape mixture into golf ball-sized rounds. Bring water to a gentle boil with celery root, onion, garlic, and bay leaf. Add a little salt and pepper. Drop in meatballs; poach gently for 15–20 minutes, until rice has puffed and meatballs are tender.
3. Make the Sauce: In a separate pot, heat oil (or lard) and whisk in flour until light golden, making a roux. Slowly pour in tomato passata thinned with water (or pure tomato juice), whisking constantly to avoid lumps. Add sugar, salt, and pepper to taste. Simmer for 5–10 minutes.
4. Combine & Finish: Transfer poached meatballs to the sauce. Simmer together for another 10 minutes, letting flavors blend. Adjust seasoning if needed.
5. Let Rest: For best flavor, let the finished dish sit (off the heat) for 30–60 minutes before serving—this lets rice finish absorbing the sauce, and ensures every meatball is tender and tastily infused.

Tips and Variations

• Meat Choices: Pork is classic, but beef or chicken works well. Try half pork/half beef for richer flavor.
• Sweetness Level: Adjust the sugar in the tomato sauce to your taste; some families make it sweeter, while others prefer more tang.
• Vegetarian Version: Use cooked lentils or mushrooms in place of meat for a heartier take.
• Herbs & Spices: Marjoram, basil, or thyme can boost aromatic notes. For a spicy twist, add a dash of hot paprika.
• For Thick Sauce:Mix a little sour cream into the tomato sauce at the end, or blend with extra flour for a hearty “paprikás” feel.

Perfect Pairings

• Boiled Potatoes: The classic pairing—meatballs and tomato sauce spooned over buttery potato chunks.
• Fresh Bread: Perfect for mopping up sauce; try Hungarian “kenyér” or crusty rolls.
• Pickles: Kovászos uborka (fermented cucumbers) add sharpness to balance the sweet, rich sauce.
• Spaghetti or Noodles: A less traditional, kid-approved twist.
• Salads: Creamy cucumber salad or vinegar-dressed tomatoes make a fresh side.

Why We Love It

Paradicsomos húsgombóc is a dish of memories—a recipe handed down, made from humble ingredients, and rich with the flavor of home. Its gentle sweetness, soft meatballs, and velvety tomato sauce speak of togetherness and everyday joy on the Hungarian table. Let this dish be a new tradition in your home, bringing smiles and the taste of a true comfort classic.