Paprika meatballs in saffron tomato sauce
Paprika meatballs in saffron tomato sauce are great served over pasta or mashed potato or as party food on toothpicks.
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Servings: 4
Calories: 499kcal
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.
Nutrition
Calories: 499kcal | Carbohydrates: 26g | Protein: 27g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 89mg | Sodium: 369mg | Potassium: 756mg | Fiber: 4g | Sugar: 8g | Vitamin A: 799IU | Vitamin C: 13mg | Calcium: 112mg | Iron: 5mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
