These paprika and garlic meatballs in a delicious paprika and tomato sauce make an ideal quick and easy comfort meal to enjoy with pasta, rice, mash, quinoa or even subway style sandwiches. The meatballs are simply flavoured with a combination of paprika, garlic and herbs. Paprika gives the meatballs a smoky flavour that everyone will enjoy.
Paprika is commonly used to make spanish style meatballs. Besides seasoning it can also work to colour as well as garnish food. This versatile spice has a spicy aroma. You can enjoy it mild or add some heat to it to make it spicy by combining it with a bit of Cayenne pepper or some chili to get some heat on your meatballs.
Besides Paprika’s versatility, it is a handy spice to have in our spice selection due to its numerous health benefits. It is high in vitamins, minerals and antioxidants. It is especially high in the Carotenes group of antioxidants that include beta carotene which is known to help us maintain good eye health. Antioxidants are known to help us prevent cell damage caused by free radicals. More reasons to add this spice to our meals on a regular basis.
About 500g beef mince or pork mince or any mince of your choice
2 Teaspoons Four Seasons Foods Paprika
½ a teaspoon Four Seasons Foods garlic powder
½ a teaspoon Four Seasons Foods marjoram or basil or other herb of your choice
4 Tablespoons Four Seasons Foods breadcrumbs
4 Tablespoons milk
Salt to taste
2 Tablespoons cooking oil of your choice
1 medium onion, diced
1 large tomato, chopped
1 cup broth of your choice or water
Soak the breadcrumbs in milk for about 10 minutes.
Mix into the beef mince until well incorporated, 1 teaspoon paprika, garlic powder, herbs, soaked breadcrumbs, salt and egg.
Using a tablespoon to measure, scoop the mince mix and roll between the hands gently to form some meatballs using all the mince.
Add 1 Tablespoon cooking oil in your pan and fry the meatballs a few at a time, until browned all round answer them aside to start the sauce.
Add another tablespoon cooking oil to start the sauce in the pan, and fry the onions until translucent.
Add tomatoes and cook to a sauce, then add 1 teaspoon paprika, salt, broth and fried meatballs.
Cover with a lid and bring to a simmer then lower the heat to low and leave it simmer gently for about 4 to 5 minutes before taking off the stove ready to serve.