Crispy Meatballs with Paprika Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g minced meat, mixed
- 3 tablespoon sunflower seeds
- 3 tablespoon peanuts, chopped
- 3 onion (s)
- 4 tablespoon breadcrumbs
- 1 large egg (s)
- 1 tablespoon parsley, chopped
- 3 cloves garlic
- 1 large can (s) tomato (s), peeled
- 1 red pepper (s)
- 1 green pepper (s)
- 1 yellow pepper (s)
- 1 tablespoon paprika powder, noble sweet
- salt and pepper
- Oil, for frying
- sugar
- Tabasco
Print Recipe
Pin Recipe Instructions
- Toast the sunflower seeds and the chopped peanuts in a pan without fat. Peel and dice 1 onion, work with the minced meat, roasted sunflower seeds & peanuts, breadcrumbs, egg and parsley into a smooth meat dough, season well with salt and pepper.
- Peel off the remaining onions and dice finely. Wash, clean and dice the peppers. Heat some vegetable oil in a large pan, briefly fry the meatballs in portions, remove them and set aside. Fry the onion cubes in the remaining fat, squeeze in the garlic cloves. Add diced paprika and let fry briefly. Chop the tomatoes in the can with a knife and add them to the pan with the juice. Bring to the boil, add the meatballs and paprika, cook the whole thing over a medium heat for about 12 minutes. Stirring occasionally. When the whole thing has reached the desired consistency, season with salt, pepper, a pinch of sugar and Tabasco to taste.
- Rice tastes good with it.
- P.S .: If you want it even more crispy, add a few roasted peanuts or sunflower seeds to the sauce.
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