Meatballs Paprikash; hot or not

We love meatballs…. and paprika.

Mon mari like hot. spicy foods.

I like what one could call ‘flavorful’ foods.

With this dish we both get what we like…. The paprika adds enough spice flavors for me and mon mari gets to add his favorite sambal oeleck.

He has to be a bit careful with the last jar he bought.

The first few jars he bought he could easily add a teaspoon or two to most dishes. With this one it’s a 1/4 – 1/2 tsp.

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Meatballs Paprikash

Add hot sauce to taste….

  • Author: Katie Zeller
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 servings 1x
  • Category: Beef

Ingredients

Scale
  • 12oz (360gr) ground beef
  • 3 tbs dried breadcrumbs
  • 1 egg
  • 1 tbs Dijon-style mustard
  • 2 tbs ketchup
  • 1/2 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1/2 red bell pepper, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 tsp paprika
  • 1 tsp chili powder
  • 1 tbs olive oil
  • 2 cups (15oz, 450gr) whole tomatoes, chopped, juices reserved
  • 1/2 cup (4oz, 120gr) Greek yogurt
  • 4oz, (120gr) linguine

Instructions

  • Cook pasta according to package directions. Drain
  • In medium bowl lightly beat the egg with a fork.
  • Add crumbs, ketchup, mustard, garlic, paprika, chili powder, cumin, oregano, and mix well.
  • Add beef and mix well, 
  • Form into meatballs, about 1″ (2.5cm) in diameter.
  • In large skillet heat the oil over medium heat. 
  • Add the paprika, chili powder, and sauté for 10 seconds.
  • Add the pepper, onion and garlic and sauté for 5 minutes.
  • Add the tomatoes and juices, heat to simmering.
  • When simmering add the meatballs, being careful that they don’t touch.
  • Cover and continue to simmer until meatballs are done, stirring and turning the meatballs once or twice, about 15 minutes.
  • Remove from heat and stir in yogurt.
  • To serve: divide linguine onto 2 plates, Spoon meatballs and sauce on top and serve.

Notes

I use sweet, smoked paprika, If you use hot adjust as you like

Keywords: meatballs, paprika, linguine

Meatballs Paprikash

When I was a child my parents, and therefore we children, were friends with the two families living directly across the street from us.

I didn’t know it at the time, but one of the women and my mother had been friends since they started school together. The third woman was a relative newcomer, only having known them since their teenage years.

Each family hosted a picnic dinner in the summer months and a holiday dinner in the winter.

My mother didn’t particularly enjoy cooking, but when she was entertaining she made an effort to present her food (which was always good) nicely: pretty bowl, parsley or chive garnish from her garden, etc.

One of the things she always did was sprinkle her potato salad (summer) or mashed potatoes (winter) with paprika.

One of the sons always complained about it, saying that he didn’t like paprika.

My mother always told him that he was being silly, as paprika had no flavor…. it was just for decoration.

For years I thought paprika was a tasteless coloring agent.

Now I know better and love it. I tent to go a bit overboard with it, adding to almost everything. I particularly like the smoked paprika from Spain which is all I use these days.

In retrospect, my mother was probably correct. It’s very likely that her paprika, being, used only a few times a year, was probably so old that it had no taste left.

She also had a small bottle of olive oil that was only ever used to polish the dyed eggs at Easter.

That likely didn’t taste very good either….

4 thoughts on “Meatballs Paprikash; hot or not”

  1. I don’t use paprika often, but I do use it for more than a ‘sprinkle agent’. The only kind I have now is smoked. I like it more than the plain.

    • I stock up on the smoked whenever we get into – or near, Spain. I used to have people send it from Penzey’s – Spain’s is better – and cheaper lol I’m addicted.

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