Delia Smith Goulash Meatballs Recipe

This comforting dish brings together tender meatballs in a rich, paprika-spiced goulash sauce. The meatballs are juicy and lightly seasoned, while the sauce is deep, warming, and full of flavour with a gentle smokiness. It is a straightforward recipe, suitable for confident beginners and perfect for a hearty family meal. Total time is around 1 hour, making it ideal for a satisfying weeknight dinner.

Ingredients

For the Meatballs

500g minced beef
1 small onion, finely chopped
2 cloves garlic, crushed
50g fresh breadcrumbs
1 egg
1 tsp paprika
Salt and black pepper to taste
1 tbsp chopped fresh parsley

For the Goulash Sauce

1 tbsp olive oil
1 large onion, sliced
2 cloves garlic, crushed
2 tsp sweet paprika
1 tsp smoked paprika
1 tbsp tomato purée
400g tin chopped tomatoes
300ml beef stock
1 red pepper, sliced
1 tsp caraway seeds (optional)
Salt and black pepper to taste

For Serving

Sour cream
Fresh parsley, chopped
Cooked rice or buttered noodles

How to Make Delia Smith Goulash Meatballs Recipe

Prepare the oven: Preheat the oven to 190°C or 170°C fan. Line a baking tray with parchment to prevent sticking.
Mix the meatballs: In a large bowl, combine the minced beef, chopped onion, garlic, breadcrumbs, egg, paprika, parsley, salt, and pepper. Mix gently until just combined.
Shape and bake: Roll the mixture into evenly sized meatballs and place them on the prepared tray. Bake for 20 minutes until lightly browned and cooked through.
Prepare the sauce: Heat olive oil in a large pan over medium heat. Add the sliced onion and cook until soft and translucent.
Build the flavour: Stir in the garlic, sweet paprika, smoked paprika, and tomato purée. Cook for 1 to 2 minutes to release the flavours.
Add liquids: Pour in the chopped tomatoes and beef stock. Stir well and bring to a gentle simmer.
Add vegetables: Add the sliced red pepper and caraway seeds if using. Simmer for 15 minutes until slightly thickened.
Combine and finish: Add the cooked meatballs to the sauce and simmer for a further 10 minutes so they absorb the flavours.
Serve: Spoon into bowls, garnish with sour cream and parsley, and serve hot with rice or noodles.

Tips

How do I keep the meatballs tender?

Avoid overmixing the meat and use fresh breadcrumbs, which help retain moisture.

Can I make the sauce richer?

Add a splash of cream or an extra spoon of tomato purée for a deeper flavour.

What if my sauce is too thin?

Simmer uncovered for a few extra minutes until it reduces and thickens naturally.

Can I cook the meatballs directly in the sauce?

Yes, but baking first helps them hold their shape and adds extra flavour.

Serving Suggestions

Serve with fluffy white rice
Pair with buttered egg noodles
Add crusty bread to soak up the sauce
Top with a dollop of sour cream

Storage

Room Temperature

Keep for up to 2 hours after cooking. Do not leave out longer.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob or in the microwave.

Freezing

Freeze for up to 3 months. Thaw overnight in the fridge and reheat thoroughly before serving.

Nutrition

Calories: 420 kcal
Carbohydrates: 18g
Protein: 28g
Fat: 26g
Saturated Fat: 9g
Sodium: 620mg

These values are estimates and may vary depending on ingredients used.

FAQs

Can I use pork instead of beef?

Yes, pork works well and gives a slightly sweeter flavour. You can also use a mix of beef and pork.

Is goulash sauce spicy?

It is gently spiced rather than hot. You can add chilli if you prefer more heat.

Can I make this ahead of time?

Yes, the flavours improve when made in advance. Reheat gently before serving.

What can I use instead of caraway seeds?

You can omit them or replace with a pinch of cumin for a similar earthy note.