Smoked paprika meatballs with tomato sauce


Serves 4
Prep time 20 mins
Cooking time 21 mins


  • 500g beef mince (makes 20)

  • ¾ cup fresh breadcrumbs

  • 1 tbsp milk

  • 2 cloves garlic, chopped

  • 1 small onion, grated

  • 2 tsp smoked paprika

  • 1 ½ tbsp olive oil

  • ¼ cup white wine

  • 400g tin chopped tomatoes

  • pinch saffron threads

  • ½ tsp sugar

  • 1 tbsp chopped flat-leaf parsley


  1. 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.

  2. Place the oil into a wide lidded frying pan set over a moderately high heat. Fry the meatballs for 5 minutes or until coloured.

  3. 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.

  4. Place in a serving dish, top with the chopped parsley and serve.