- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Serving: Serves 04-06
Paprikash Meatballs
A devious meatball recipe with a twist! The creamy paprika sauce really adds to the meal and takes it to a new level. Serve alongside steamed vegetables or over pasta for a truly delicious and easy dinner.
Recipe Tester Feedback: “My son would love to have these for lunch at school, and they're easy enough for him to make himself at 10 years old. It's a win-win!" - Kate
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 10 minutes + 30 minutes chilling time
Cooking Time 20 minutes
Makes 30 meatballs
Can be frozen
You will need:
knife
chopping board
spatula
plate
clingfilm
large frying pan
paper towels
whisk
Ingredients
- Meatballs:
- beef mince - 500g
- bread - 1 piece, soaked in water and water squeezed out
- salt - 1 tsp, rock
- pepper - 1 tsp, cracked, black
- paprika - 2 tsp
- fresh parsley - 3 Tbsp, chopped
- milk of choice - 50g
- oil - for frying
- Creamy paprika sauce:
- butter - 15g
- plain flour - 3 Tbsp
- paprika - 1.5 Tbsp
- pepper - 1/2 tsp, cracked, black
- salt - 1/2 tsp
- beef stock - 500g, liquid
- sour cream - 200g
- fresh parsley - 3 Tbsp, chopped
- Serving options:
- vegetables of choice - steamed
- pasta
Method
Meatballs:
- Add the beef mince (500g), soaked bread (1 piece), rock salt (1 tsp), cracked black pepper (1 tsp), paprika (2 tsp), fresh chopped parsley (3 Tbsp) and milk (50g) to the bowl. Mix on Speed 6 until well combined.
- Remove the mixture from the bowl and shape into 30 small meatballs.
- Place the meatballs onto a plate, then cover and refrigerate for 30 minutes.
Assembly:
- Place a large frying pan over medium to high heat. Cook meatballs in batches until well browned on the outside.
- Remove and drain on paper towels.
- Add the butter (15g), plain flour (3 Tbsp), paprika (1.5 Tbsp), cracked black pepper (1/2 tsp) and salt (1/2 tsp) to the frying pan.
- Stir continuously to combine and allow the flour to cook off.
- Add the liquid stock (500g total), 100g at a time, and whisk to combine and dissolve the flour mix.
- Continue to gradually add the stock and whisk to form a thick sauce.
- Once sauce is thicker, add the sour cream (200g). Stir to combine well.
- Add the meatballs back into the frying pan, along with the chopped parsley (3 Tbsp). Cook for 5 minutes.
- Serve immediately with steamed vegetables.
- Enjoy!
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