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Smoked Paprika Meatballs with Tomato Sauce

Prep Time

    •    Prep time: 20 minutes
    •    Cook time: 20 minutes
    •    Yield: Serves 4


    •    500g beef mince (makes 20)
    •    ¾ cup fresh breadcrumbs
    •    1 tbsp milk
    •    2 cloves garlic, chopped
    •    1 small onion, grated
    •    2 tsps 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.

This great family recipe is thanks to Australian Beef Recipes at


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