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Smoked paprika meatballs with saffron and tomato sauce

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500g Beef mince
¾ cup Fresh breadcrumbs
1 tbsp Milk
2 cloves Garlic, chopped
1 small Onion, grated
2 tsp Smoked paprika
1 ½ tbsp Olive oil
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 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.