Frikkadels in a spicy paprika sauce
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Cooking Time: | 35 minutes |
| Serving Suggestion: | Serve with a pile of tortilla wraps to mop up the juices. |
| Prep Time: | 25 minutes |
Ingredients
- 2 Ripe tomatoes, cut into chunks
- To serve: Coriander and a squeeze of lemon
- To serve: Guacamole, mixed with sliced green chilli, chopped
- 2 Dried chillies, whole
- 3 Tbsp Worcester sauce
- 500 ml tomato puree
- 1/2 x 400g can chopped tomatoes
- 3 tsp smoked paprika
- 6 garlic cloves, finely chopped
- 1/4 red onion, sliced thinly
- 2 Tbsp olive oil
- sea salt and freshly ground black pepper, to taste
- 1/2 red onion, grated
- 1/4 cup fresh parsley,finely chopped
- 50 g breadcrumbs, two days old
- 1 egg
- 500 g free-range beef mince
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
Mould the beef mixture into bite-sized balls.
To make the spicy paprika-tomato sauce:
- Place a pan over a medium to high heat and add the olive oil.
- When hot, fry the tomato, red onion and garlic for 5 minutes, or until softened and fragrant.
- Add the remaining sauce ingredients to the pan and simmer for 10 minutes before adding the frikkadels.
- Simmer for a further 15 to 20 minutes.
- Serve the spicy meatballs straight from the pan, alongside bowls of guacamole.
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