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Hungarian Meatballs

Hungarian Meatballs over Mashed Potatoes with Braised Red Cabbage

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Is there anything more comforting than meatballs nestled on a pillow of creamy mashed potatoes? Inspired by Hungarian flavors, Chef Liz adds paprika and dill to the beef meatballs here. She elevates the classic mash with roasted garlic, then rounds out the plate with red wine–braised cabbage—our new favorite winter vegetable side.

  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 690
  • Protein 39g
  • Total Carb 27g
  • Total Fat 45g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • dill
    • 1/8 ounce
    • dill
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic
  • sweet paprika
    • 1/2 teaspoon
    • sweet paprika
  • ground beef
    • 12 ounces
    • ground beef
  • red-skinned potatoes
    • 8 ounces
    • red-skinned potatoes
  • shredded red cabbage
    • 1/2 cup
    • shredded red cabbage
  • red wine
    • 3 tablespoons
    • red wine
  • beef stock
    • 1 container
    • beef stock
  • unsalted butter
    • 3 packets
    • unsalted butter

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 8" medium pot with lid
  • 12" large pan
  • potato masher (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Finely chop dill leaves, discarding stems. Peel onion and finely chop. Place whole garlic cloves on a small piece of foil and drizzle over 1 teaspoon olive oil. Bring edges of foil together and seal to form a pouch. Line a baking sheet with foil.

  2. Roast meatballs and garlic

    Roast meatballs and garlic

    In a large bowl, combine half of paprika, half of dill, half of onion, 1 egg, ½ teaspoon salt, and pepper. Pat beef dry with paper towel and add to bowl. Using your hands, mix well, then form into 10 equal balls, about 1½ inches thick. Arrange meatballs on prepared sheet, spacing apart. Add garlic pouch and roast until meatballs are browned and cooked through and garlic is golden and soft, 15-18 minutes.

  3. Boil potatoes

    Boil potatoes

    While meatballs and garlic roast, quarter potatoes. Place in a medium pot and cover with cold water by 1 inch. Season generously with salt and bring to a boil over high heat. Cook until potatoes are tender when pierced with a knife tip, 12-15 minutes. Reserve ¼ cup potato cooking water, then drain and return to pot, off heat. Cover to keep warm until Step 5.

  4. Braise cabbage

    Braise cabbage

    While potatoes boil, heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add remaining onion and sauté, stirring, until softened, 2-3 minutes. Add cabbage and red wine and cook, stirring, until liquid is reduced by half and cabbage is wilted, 2-3 minutes more. Season with ¼ teaspoon salt and pepper as desired. Transfer to serving plates and cover with foil to keep warm. Wipe pan clean for the next step.

  5. Make sauce

    Make sauce

    Add beef stock and remaining paprika to pan from cabbage and bring to a boil over high heat. Reduce heat to medium high and simmer until liquid is reduced by half and sauce has thickened, 6-8 minutes more. Remove pan from heat and whisk in 1 packet butter. Season with ¼ teaspoon salt and pepper as desired. Meanwhile, add roasted garlic and oil and remaining butter to pot with potatoes.

  6. Mash potatoes and plate meatballs

    Mash potatoes and plate meatballs

    Using a large fork or potato masher, mash potatoes until almost smooth. Adding 1 tablespoon at a time, stir in reserved potato cooking water until smooth. Divide mashed potatoes between serving plates and top with Hungarian meatballs. Serve with braised red cabbage. Drizzle over sauce, garnish with remaining dill, and dig in!

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