Paprika Spiced Italian Meatballs
Transform your weeknight dinner routine with these irresistible Paprika Spiced Italian Meatballs, a fusion of bold flavors and classic comfort food. Made with a tender blend of ground beef and pork, these meatballs are seasoned with sweet paprika, garlic, dried herbs, and Parmesan cheese for a flavor-packed bite. Simmered to perfection in a rich tomato passata sauce infused with sautéed onions, this dish strikes the perfect balance of smoky, savory, and aromatic. Serve them over spaghetti, alongside crusty bread, or as a standalone appetizer to wow your family or guests. With just 20 minutes of prep and a total cook time of under an hour, this recipe is perfect for busy evenings without compromising on deep, homemade flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 100 grams Breadcrumbs
- 50 grams Parmesan cheese (grated)
- 2 large Eggs
- 3 cloves Garlic (minced)
- 2 teaspoons Sweet paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 400 grams Tomato passata
- 1 medium Yellow onion (diced)
- 6 leaves Fresh basil leaves
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, eggs, minced garlic, sweet paprika, dried oregano, dried basil, salt, and black pepper.
Using your hands, mix the ingredients until well combined, but do not overmix.
Roll the mixture into 1.5-inch meatballs, making sure they are uniformly sized for even cooking.
Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches (do not overcrowd the pan) and brown them on all sides, about 2-3 minutes per side. Remove and set aside.
In the same skillet, add the diced onion and sauté until softened and translucent, about 5 minutes.
Lower the heat and pour in the tomato passata. Stir to combine, scraping any browned bits from the bottom of the skillet for extra flavor.
Return the browned meatballs to the skillet, nestling them into the tomato sauce. Cover and simmer on low heat for 25-30 minutes, until the meatballs are cooked through and the flavors meld together.
Garnish with fresh basil leaves before serving. Serve the meatballs warm with cooked spaghetti, crusty bread, or as an appetizer.
Nutrition Facts
Calories |
3089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.1 g | 255% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 969 mg | 323% | |
| Sodium | 5390 mg | 234% | |
| Total Carbohydrate | 129.6 g | 47% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 33.4 g | ||
| Protein | 203.9 g | 408% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 907 mg | 70% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2789 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
