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Smoked Paprika Meatballs with Tomato Sauce
SERVES: 4 • TOTAL TIME: 45 MINUTES
Ingredients:
500g beef mince
¾ cup fresh breadcrumbs
1 tbsp milk
2 cloves garlic, chopped
1 small onion, grated
2 tsp smoked paprika
1½ tbsp olive oil
¼ cup white wine
400g tin chopped tomatoes
Pinch saffron threads
½ tsp sugar
1 tbsp chopped flat-leaf parsley
Directions:
Mix the beef, breadcrumbs, milk, garlic, onion and smoked paprika together with salt and pepper and roll into 20 balls. Place onto a tray in a single layer and refrigerate for 30 minutes.
Place the oil into a wide lidded frying pan set over a moderately high heat. Fry the meatballs for 5 minutes or until coloured.
Add the wine and cook for 1 minute. Add the tomatoes, saffron and sugar, adjust the heat to a simmer and place a lid on for 5 minutes. Remove the lid and cook for a further 10 minutes or until slightly thickened. Season with salt and pepper.
Place in a serving dish, top with the chopped parsley and serve.