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Preparation Time: 20 minutes
Cooking Time: 21 minutes

Ingredients - serves 4

  • 500 g beef mince
  • ¾ cup fresh breadcrumbs
  • 1 tbsp milk
  • 2 cloves garlic, chopped
  • 1 small onion, grated
  • 2 tsp smoked paprika
  • 1½ tbsp olive oil
  • ¼ cup white wine
  • 400 g tin chopped tomatoes
  • pinch saffron threads
  • ½ tsp sugar
  • 1 tbsp chopped flat-leaf parsely


  1. Mix the beef, breadcrumbs, milk, garlic, onion and smoked paprika together with salt and pepper and roll into 20 balls. Place onto a tray in a single layer and refrigerate for 30 minutes.
  2. Place the oil into a wide lidded frying pan set over a moderately high heat. Fry the meatballs for 5 minutes or until coloured.
  3. Add the wine and cook for 1 minute. Add the tomatoes, saffron and sugar, adjust the heat to a simmer and place a lid on for 5 minutes. Remove the lid and cook for a further 10 minutes or until slightly thickened. Season with salt and pepper.
  4. Place in a serving dish, top with the chopped parsley and serve.