Meatballs with paprika sauce

Recipe from: 2/11/1999 12:00:00 AM
Ingredients 20
Servings 14
Time

Ingredients

  • 800
    g
    mince
  • 3
    slices white bread
  • 125
    ml
    milk
  • 1
    large onion, chopped
  • 2
    eggs, lightly beaten
  • 7
    ml
    salt
  • 3
    ml
    ground black pepper
  • 2
    ml
    each, paprika and dried origanum
  • 5
    ml
    ground coriander
  • 3
    ml
    nutmeg
  • PAPRIKA SAUCE
  • 30
    ml
    butter
  • 1
    large onion, chopped
  • 40
    ml
    cake flour
  • 10
    ml
    paprika
  • 7
    ml
    salt
  • 2
    ml
    each, ground black pepper and tabasco sauce
  • 125
    ml
    dry white wine, slightly heated
  • 125
    ml
    meat stock
  • 125
    ml
    cream
 

Method

 
Mix all the ingredients together and shape into 14 large meatballs. Chill in the fridge until firm and fry in heated oil until cooked and brown. Keep warm and serve with paprika sauce. PAPRIKA SAUCE: Melt the butter and fry the onion until tender. Add the cake flour and stir until smooth. Heat for one minute, stirring continuously. Add the remaining seasonings and gradually whisk in the heated wine and stock. Bring to the boil, reduce the heat and simmer slowly for 10 minutes. Add the cream and heat until warmed through. Serve with the meatballs.
 

Read more on: beef  |  shallow-fry
 

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