Goulash Style Meatballs

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 kg lean ground beef
• 1 onion, chopped
• 1 garlic clove, chopped
• 2 tablespoons chopped parsley
• 2 tablespoons chopped rosemary
• 5 slices bread, crust removed, cut into cubes
• 2 eggs, lightly beaten
• 1/3 cup flour, seasoned with
• salt and pepper
• 2 tablespoons olive oil
• 1 onion, extra, sliced
• 1 red capsicum, sliced
• 2 garlic cloves, crushed
• 1 1/2 tablespoons paprika
• 1 teaspoon caraway seed
• 3/4 cup red wine
• 2 (425 g) cans diced tomatoes
• 1/2 cup sour cream
• pasta, to serve

Recipe

• 1 combine the mince, onion, garlic, parsley, rosemary, bread and eggs in a bowl. season and mix until well combined.
• 2 roll into tablespoon-sized balls, and roll in the seasoned flour.
• 3 heat the oil in a large high-sided saucepan and add the meatballs in batches. cook until browned and set aside.
• 4 add onion and capsicum to the pan. cook until onion is browned. add garlic and cook for 30 seconds.
• 5 add paprika, caraway seeds and wine. simmer the mixture for 1 minute and then add tomatoes.
• 6 return the meatballs to the pan and simmer uncovered for 10-15 minutes.
• 7 add about 1 tablespoon of the sauce to the sour cream and then slowly add the cream back to the sauce (this ensures the cream doesn't curdle).
• 8 simmer for 5 minutes and serve with pasta.
• 9 tip: 1kg mince makes approximately 40 meatballs. use as many as you like in the goulash and keep the leftovers for snacks.