Plat
Creamy Paprika and Garlic Meatballs
45 minPour 3Nutri-Score C€€
C
45 min
45 minCreamy Paprika and Garlic Meatballs
recette de
Petya Marinova
@recipe_road
6 recettes
8 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
beef mince (12% fat)Viandes500 g
brown onion (large, half grated for the meatballs and half chopped for the sauce)Fruits et légumes1 morceau- fresh parsley (tbsp chopped, divided between meatballs, sauce and garnish)Fruits et légumes3 morceaux
Italian style herbs (tsp, divided between meatballs and sauce)Épices2,5 morceaux- ground paprika (tsp, divided between meatballs and sauce)Épices2 morceaux
- onion granules (tsp)Épices1 morceau
salt (tsp, to taste)Épices1 morceau
black pepper (tsp, to taste)Épices1 morceau
plain flour (tbsp, divided between coating the meatballs and thickening the sauce)Épicerie1 morceau- cooking oil (tbsp)Épicerie1,5 morceaux
red pepper (small, sliced)Fruits et légumes1 morceau- green pepper (small, sliced)Fruits et légumes1 morceau
garlic (cloves, chopped)Fruits et légumes4 morceaux
single creamProduits laitiers120 ml- tomato puree (tbsp)Épicerie1 morceau
- vegetable stock (hot)Épicerie200 ml
- chilli flakes (tsp)Épices0,5 morceaux
par portion
Nutrition
306kcal
- Glucides
- 15 g
- Protéines
- 15 g
- Lipides
- 21 g
ce que vous utiliserez
Ustensiles
Saladier
Poêle
Râpe
pas à pas
Préparation
- Étape 1
Make the meatballs
- In a large bowl, combine the beef mince, grated onion, chopped parsley and all the seasonings.
- Take a small portion of the mixture and roll it between your hands, then roll it lightly in the plain flour.
- Étape 2
Fry the meatballs
- Heat the oil in the pan and add the meatballs.
- Fry over a medium-high heat, turning regularly so they brown on all sides.
- Remove the meatballs from the pan and set aside.
- Étape 3
Cook the vegetables
- In the same pan, add the onion and peppers and cook over a high heat until softened.
- Add the chopped garlic and cook, stirring.
- Étape 4
Build the creamy sauce
- Stir in the plain flour and tomato puree, then add all the seasonings.
- Pour in the single cream and the hot vegetable stock and mix well.
- Étape 5
Simmer the meatballs
- Return the meatballs to the pan and add some of the chopped parsley, keeping some aside for garnishing.
- Cover with a lid, reduce the heat to medium and simmer until the sauce has thickened.
- Étape 6
Serve
- Sprinkle the remaining fresh parsley on top and serve immediately.
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