1
In a large bowl, add beef, bread crumbs, egg, garlic, salt and pepper. Mix together and form into meatballs roughly 1 1/2" in diameter.
2
In a large skillet, heat oil over medium-high. Add half the meatballs - cook until all sides are lightly browned, about 5 to 7 minutes.
3
Scoop the meatballs out onto paper towels to drain - repeat with remaining meatballs.
4
Pour off all but 1 tablespoon of the fat in the skillet and add the onion, mushrooms, carrots and celery - cook until softened, about 3 to 5 minutes.
5
Sprinkle in flour and paprika -whisk in flour and paprika and let cook for 1 minute.
6
Gradually whisk in the beef broth and bring to a boil - season to taste with salt and pepper.
7
Add the reserved meatballs and caraway seeds, reduce the heat to medium-low and simmer for 5 minutes.
8
Serve over warm egg noodles.

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Nutrition Facts
Serving Size 1 (295g) Recipe makes 4 servings
Calories 493
Calories from Fat 249		(50%)
Amount Per Serving		%DV
	Total Fat 27.7g	42%
	Saturated Fat 8.7g	43%
	Monounsaturated Fat 13.3g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 156mg		52%
Sodium 1089mg		45%
Potassium 818mg		23%
Total Carbohydrate 21.9g		7%
	Dietary Fiber 4.3g	17%
	Sugars 4.2g
Protein 39.0g		77%
Vitamin A 7059mcg		141%
Vitamin B6 0.8mg		38%
Vitamin B12 3.3mcg		55%
Vitamin C 7mg		11%
Vitamin E 1mcg		5%
Calcium 83mg		8%
Iron 5mg		32%
detailed view... how is this calculated?

Hungarian Meatball Stew