Recipe No 605 savoury

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.

Time

Prep:

Total:

Difficulty
easy
Yield
8 serves • 1200 g
Metric Imperial

Processes

  • Veal mince
    300 g
  • Pork mince
    300 g
  • Breadcrumbs (1 cup)
    80 g
  • Oregano, dried (1 tsp)
    1.8 g
  • Pepper, white, ground (½ tsp)
    1.2 g
  • Salt (1 tsp)
    3 g
  • Egg, lightly whisked (1 large)
    30 g
  1. 01
    Combine in a large bowl.
  2. 02
    Line a baking tray with non-stick baking paper.
  3. 03
    Using wet hands, divide into 24 equal portions of 16 g each.
  4. 04
    Roll each portion into a ball and place on prepared tray (step 02).
  5. 05
    Cover with plastic wrap and place in the fridge for to chill.

  • Olive oil (4 tsp)
    40 g
  1. 06
    Heat in a large saucepan over medium-high.

  • Onion, brown, finely chopped (1 small)
    70 g
  • Garlic, minced (3 cloves)
    10 g
  1. 07
    Add to pan and cook, stirring, for or until golden brown.

  • Paprika, smoked (1 tsp)
    2.3 g
  1. 08
    Add to pan and cook, stirring, for or until aromatic.
  2. 09
    Reduce heat to medium.

  • Tomatoes, canned, diced (2 cans)
    800 g
  • Salt (1 tsp)
    3 g
  1. 10
    Add to pan and bring to a simmer.
  2. 11
    Simmer, stirring occasionally, until the sauce thickens, about .

  • Olive oil (4 tsp)
    40 g
  1. 12
    Heat in a large frying pan over high heat.
  2. 13
    Add the reserved meatballs and cook, turning occasionally, until golden brown, about .
  3. 14
    Add tomato sauce and stir to combine.
  4. 15
    Reduce heat to medium and simmer, stirring occasionally, until meatballs are cooked through, about . Remove from heat.
  5. 16
    Spoon the meatballs into a large, heatproof serving dish. Can be served hot or at room temperature.

Notes

The breadcrumbs are best made from bread that is starting to go stale. Day-old bread could be used. Store-bought breadcrumbs are also fine.

Storing

Keeps well in the fridge for up to 5 days.

Categorisation

Category
meatloaf savoury
Meal
canapé lunch mains picnic
Cuisine
hungarian
Diet
carnivorous omnivorous
Tags
meatball meatballs paprika smoked