Veal and pork meatballs
The proud ingredient in these delicious meatballs is smoked paprika. It’s a wonderful ingredient, though it should be used carefully. We’ve tweaked the proportions to what we feel is perfect.
We love these as party food. They are always popular with guests.
50 minutes total: 20 minutes attended, 30 minutes unattended
Keeps well in the fridge for up to 5 days.
Pepper, white, ground
Egg, lightly whisked
Combine in a large bowl.
Line a baking tray with non-stick baking paper.
Using wet hands, divide into 24 equal portions of 16 g each.
Roll each portion into a ball and place on prepared tray (step 2).
Cover with plastic wrap and place in the fridge for 30 minutes to chill.
Heat in a large saucepan over medium-high.
Onion, brown, finely chopped
Add to pan and cook, stirring, for 6 minutes or until golden brown.
Add to pan and cook, stirring, for 30 seconds or until aromatic.
Tomatoes, canned, diced
Add to pan and bring to a simmer.
Simmer, stirring occasionally, until the sauce thickens, about 10 minutes.
Heat in a large frying pan over high heat.
Add the reserved meatballs and cook, turning occasionally, until golden brown, about 5 minutes.
Add tomato sauce and stir to combine.
Reduce heat to medium and simmer, stirring occasionally, until meatballs are cooked through, about 10 minutes. Remove from heat.
Spoon the meatballs into a large, heatproof serving dish. Can be served hot or at room temperature.