Paprika meatballs in saffron tomato sauce are great served over pasta or mashed potato or as party food on toothpicks.
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A while back, I used to get my beef from Bonnie Beef.
Buying meat from these guys is what I imagine it must have been like quite some time ago. A time where you actually knew the farmers who raised the animal you were going to eat and then, wait for it - delivered it to your door.
How is that for service?
Another bonus is that they always include the Meat magazine which has some brilliant recipes to use all sorts of cuts and they’re all quite simple.
Now we live up the coast and have direct access to farmers at our weekly markets, I have a similar experience.
Knowing where our food comes from is so important to me.
I’ve tried a few recipe from the book and am yet to have a fail but this one was particularly delicious, so simple and I imagine pretty versatile.
Even the fussiest kid ate a meatball.
If you're going to serve them over pasta, I would probably double the sauce as there wasn’t quite enough to coat our spaghetti.
They’d be great made smaller as party food on toothpicks or served over any sort of mashed potato and they freeze well too.
Enjoy!
What about you? Where do you buy your meat?
Recipe
Paprika meatballs in saffron tomato sauce
Ingredients
- 500 g 1.10 lb lean beef mince
- ¾ cup fresh breadcrumbs
- 1 tablespoon milk
- 2 cloves garlic crushed
- 1 small onion grated
- 2 teaspoon smoked paprika
- Salt and pepper
- 1 ½ tablespoon olive oil
- ¼ cup white wine
- 400 g 14oz tin chopped tomatoes
- Pinch of saffron threads
- ½ teaspoon raw sugar
- 1 tablespoon chopped flat-leaf parsley and cooked pasta to serve
Instructions
- In a large bowl, combine the mince, breadcrumbs, milk, garlic, onion and paprika with salt and pepper.
- Shape into 20 balls and place on a single layer on a tray then cover and refrigerate for 30 minutes.
- In a large, lidded frying pan, heat the oil over medium-high heat and fry off the meatballs until browned.
- Add the wine and cook for 1 minute.
- Add the tomatoes, saffron and sugar and bring to a simmer then put the lid on and cook for 5 minutes.
- Take the lid off and cook for another 10 minutes or until the sauce has thickened slightly.
- Serve over cooked pasta sprinkled with parsley.
Hotly Spiced says
I do love meatballs and they make a wonderful family meal. Your little meatballs are absolutely perfect! I would like to have these with pasta so I would make a little extra sauce xx
Claire says
Yes definitely go the extra sauce!
Tania @My Kitchen Stories says
I love paprika. these looks the very best. I am sure Ollie will be hoovering them down in no time
Claire says
I hope so Tania!
Sherry says
That is funny. I have only heard of kids not eating their veggies.
Claire says
Haha yes my son doesn't like to do things like other kids apparently!
Lorraine @ Not Quite Nigella says
Hehe isn't that funny how he won't eat meat? So he loves vegetables? Clever baby!
Claire says
He's pretty good with veges yes thank goodness. He's coming around to meat very slowly. One day I'll probably be buying a whole beast at a time!