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Creamy Paprika and Garlic Meatballs
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Creamy Paprika and Garlic Meatballs

45 minServes 3Nutri-Score C€€
from @recipe_road6 imports0 cooked
Adapt this recipe

what you need

Ingredients

3 people
  • beef mince (12% fat)Meat500 g
  • brown onion (large, half grated for the meatballs and half chopped for the sauce)Produce1 piece
  • fresh parsley (tbsp chopped, divided between meatballs, sauce and garnish)Produce3 pieces
  • Italian style herbs (tsp, divided between meatballs and sauce)Spices2.5 pieces
  • ground paprika (tsp, divided between meatballs and sauce)Spices2 pieces
  • onion granules (tsp)Spices1 piece
  • salt (tsp, to taste)Spices1 piece
  • black pepper (tsp, to taste)Spices1 piece
  • plain flour (tbsp, divided between coating the meatballs and thickening the sauce)Pantry1 piece
  • cooking oil (tbsp)Pantry1.5 pieces
  • red pepper (small, sliced)Produce1 piece
  • green pepper (small, sliced)Produce1 piece
  • garlic (cloves, chopped)Produce4 pieces
  • single creamDairy120 ml
  • tomato puree (tbsp)Pantry1 piece
  • vegetable stock (hot)Pantry200 ml
  • chilli flakes (tsp)Spices0.5 pieces

per serving

Nutrition

306kcal

Carbs
15 g
Proteins
15 g
Fat
21 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Frying pan
  • Grater

step by step

Method

  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.
    Step 1

  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.
    Step 2

  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.
    Step 3

  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.
    Step 4

  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.
    Step 5

  6. Serve

    • Sprinkle the remaining fresh parsley on top and serve immediately.
    Step 6
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