Tangy Green Bean Főzelék with Herbed Pork Meatballs

Name: Tangy Green Bean Főzelék with Herbed Pork Meatballs
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: Hungarian
Ingredients: 0.5 pound ground pork; 1 egg (large); 0.25 cup panko breadcrumbs; 2 tablespoon fresh parsley (chopped); 0.5 teaspoon garlic powder; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 tablespoon olive oil; 1 pound fresh green beans (trimmed and halved); 0.5 yellow onion (medium, diced); 1 clove garlic (minced); 1 tablespoon all-purpose flour; 1 cup water; 2 tablespoon white vinegar; 0.25 cup sour cream; 1 tablespoon fresh dill (chopped); 2 slice crusty bread

A comforting, creamy Hungarian vegetable stew made with fresh green beans, brightened with a touch of vinegar and fresh dill, served alongside tender pork meatballs seasoned with parsley and garlic.

Prep: 35 min
Cook: 40 min
Total: 1 hr 15 min
Servings: 2
Cuisine: Hungarian
Difficulty: Medium

Dietary

Nut-Free
Soy-Free
High-Protein
High-Fiber

Ingredients

0.5 pound ground pork
1 egg (large)
0.25 cup panko breadcrumbs
2 tablespoon fresh parsley (chopped)
0.5 teaspoon garlic powder
0.5 teaspoon salt
0.25 teaspoon black pepper
1 tablespoon olive oil
1 pound fresh green beans (trimmed and halved)
0.5 yellow onion (medium, diced)
1 clove garlic (minced)
1 tablespoon all-purpose flour
1 cup water
2 tablespoon white vinegar
0.25 cup sour cream
1 tablespoon fresh dill (chopped)
2 slice crusty bread

Instructions

Prepare the meatballs: In a medium bowl, combine the ground pork, 1 egg, panko breadcrumbs, 2 tablespoons fresh parsley, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until just combined. Form into small meatballs, about 1-inch in diameter.
Cook the meatballs: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs from skillet and set aside, reserving any drippings.
Start the főzelék: In the same skillet with reserved drippings, add the diced yellow onion and cook over medium heat until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Stir in 1 tablespoon all-purpose flour and cook for 1 minute, stirring constantly, to create a roux.
Gradually whisk in 1 cup water until smooth. Bring to a simmer. Add the fresh green beans, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cover and simmer for 10-12 minutes, or until the green beans are tender-crisp.
In a small bowl, whisk together the 2 tablespoons white vinegar and 1/4 cup sour cream until smooth. Gradually stir this mixture into the főzelék. Add 1 tablespoon chopped fresh dill.
Return the cooked meatballs to the skillet with the főzelék. Stir gently to combine and heat through for 2-3 minutes. Taste and adjust seasonings as needed.
Serve the tangy green bean főzelék hot, garnished with extra fresh dill, and accompanied by slices of crusty bread.

Notes

This főzelék is a delightful way to enjoy fresh vegetables. The sour cream and vinegar add a distinctive Hungarian tanginess. You can adjust the amount of vinegar to your preference.

Nutrition (per serving)

Calories: 610
Protein: 37.5 g
Carbohydrates: 44 g
Fat: 33 g
Fiber: 10 g
Sodium: 1280 mg
Saturated Fat: 11.5 g
Sugar: 7 g
Cholesterol: 180 mg