A comforting dish featuring tender meatballs in a rich and creamy Hungarian-inspired sauce.
Heat the olive oil in a Dutch oven over medium heat.
Ensure the oil is hot before adding the onions to prevent sticking.
Add the chopped onion and sauté until softened.
Stir frequently to avoid burning the onion.
Add the minced garlic and cook for 30 seconds until fragrant.
Garlic cooks quickly, so keep an eye on it to prevent burning.
Pour in the water and bring to a simmer.
Use warm water to speed up the process.
Stir in the paprika, Worcestershire sauce, and dried parsley.
Mix well to ensure the spices are evenly distributed.
Add the frozen meatballs and cook until heated through, about 15 minutes.
Stir occasionally to ensure even cooking.
Stir in the sour cream and mushrooms.
Lower the heat to prevent the sour cream from curdling.
Mix the cornstarch with 1/4 cup water in a small bowl and gradually add to the pot, stirring constantly until the sauce thickens.
Add the cornstarch mixture slowly to control the thickness of the sauce.
Remove from heat and let rest for a few minutes before serving.
Letting the dish rest allows the flavors to meld together.
Serve the meatballs and sauce over buttered noodles or mashed potatoes.
Garnish with fresh parsley for a pop of color and flavor.
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