Pork Meatballs in Tomato Paprika Sauce
- 10min prep
- 20min cook
- 4 Servings
400g pork mince
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.