Everyone really liked this recipe. Dylan and Hannah definitely loved it!
I was supposed to serve it with couscous and peas, but I served it with rice and peas instead. I'm thinking egg noodles would be good too.
The meatballs are supposed to be threaded onto skewers, kabab style. I didn't bother.
When I make meatballs, I use the leanest ground beef I can find. Because all the extra ingredients (like bread or crackers) in the meatballs just soak up the fat, they will be much more fattening if you use a higher fat ground beef. I used a 93/7% ground beef, I think.
The recipe calls for wine, but I didn't have any on hand, so I just increased some of the other liquids in the recipe. We only use wine for cooking, and so we really don't keep much on hand. I've never been a drinker, and so going to the liquor store is just so foreign to me, lol! It just feels weird and I have to either force myself to go or talk dh into going.
with creamy paprikash sauce
Makes 18-24 meatballs, 3 cups sauce
total time: 1hour
For the meatballs-
1 1/2 lbs. ground chuck
3/4 cup fresh bread crumbs
1/2 cup Parmesan, grated
1/4 cup chopped fresh parsley
2 teaspoons garlic, minced
1 teaspoon kosher salt
1 teaspoon ground criander
1 teaspoon ground cumin
1 teaspoon red pepper flakes
1 teaspoon black pepper
1/3 cup milk (whole)
1/3 cup chicken broth
2 eggs, lightly beaten
Brown in; Skewer:
2 tablespoons olive oil
For the sauce-
2 cups red or yellow bell pepper, sliced
1 cup onion, sliced
2 tablespoons sweet paprika
1 tablespoon garlic, minced
Deglaze with; off heat, stir in:
1/2 cups dry white wine
2 cups chicken broth
1 cup tomatoes, seeded and chopped
salt to taste
1/2 cup sour cream
Serve with; Garnish with:
Couscous and peas, halved kalamata olives, chopped fresh parsley, and lemon wedges
Combine ingredients (except the oil) for the meatballs, then shape into 2" balls using a scoop or spoons (yeah, right, I just used my hands, lol!).
Brown meatballs in batches in oil over medium-high heat in a nonstick saute pan coated with nonstick spray. Saute 5-8 minutes (do not cook though), transfer to a plate, and cool. Thread 3 meatballs on 6"-long skewers and set aside.
Sweat the peppers and onion for the sauce over medium heat in the same pan used for the meatballs (add more oil if needed). Cook until softened, 8-10 munutes; add paprika and garlic, and cook 2 minutes, stirring often.
Deglaze with wine and simmer until reduced by half, 2-3 minutes. Stir in broth, tomatoes, and salt; cook 15-20 minutes, or until the sauce is thickened. Return skewers to the pan, cover, and simmer until meatballs are cooked, 4-5 minutes. Transfer skewers to a plate.
Off heat, stir the sour cream into the sauce until incorporated.
Serve meatballs and sauce over couscous garnished with olives, parsley and lemon.
This was another great recipe brought to you by the folks at Cuisine at Home.