Pork Meatballs in Tomato Paprika Sauce

  • 10min prep
  • 20min cook
  • 4 Servings


  • 400g pork mince

  • 1 egg

  • ½ cup dried breadcrumbs

  • ¼ cup grated tasty cheese

  • ¼ cup finely chopped fresh flat-leaf parsley leaves

  • 1 teaspoon caraway seeds

  • 2 tablespoons olive oil

  • 1 medium brown onion, thinly sliced

  • 1 medium red capsicum, thinly sliced

  • 2 garlic cloves, crushed

  • 1 teaspoon sweet paprika

  • 400g can diced tomatoes, to serve

  • Steamed rice, to serve

  • Sour cream, to serve


  • Combine mince, egg, breadcrumbs, cheese, parsley and caraway in a bowl. Season with salt and pepper. Roll level tablespoons mixture into balls. Place on a plate.

  • Heat half the oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 5 minutes or until browned. Remove from pan.

  • Heat remaining oil in pan. Add onion and capsicum. Cook, stirring, for 5 minutes or until softened. Stir in garlic and paprika. Cook for 1 minute or until fragrant.

  • Return meatballs to pan. Add tomatoes and ¼ cup cold water. Cover. Bring to the boil. Reduce heat to low. Cook, covered, for 10 minutes or until meatballs are cooked through.

  • Serve with rice and sour cream.