- 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.
- Place the oil into a wide lidded frying pan set over a moderately high heat. Fry the meatballs for 5 minutes or until coloured.
- 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.
- Place in a serving dish, top with the chopped parsley and serve.
Smoked paprika meatballs with saffron and tomato sauce
- 500 g beef mince