Smoked paprika meatballs with saffron and tomato sauce

Serves

Prep Time

Cook Time

Ingredients

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

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.
Place the oil into a wide lidded frying pan set over a moderately high heat. Fry the meatballs for 5 minutes or until coloured.
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.
Place in a serving dish, top with the chopped parsley and serve.