Paprika meatballs

Name: Paprika meatballs
Total time: 2400 s
Yield: 3 servings
Cuisine: American
Ingredients: 1 large onion, roughly chopped; 3 cloves garlic; 500 g lean pork; 1/2 cup panko breadcrumbs; 1/4 cup fresh Italian parsley, chopped; 1/4 cup golden raisins; 3 tbsp tomato paste; 2 heap tbsp smoked paprika (or 1 smoked and 1 hot); 1 1/2 cups chicken stock; 1 cup sour cream

Robert Gonzal @robert

Vancouver BC

The wife and daughter left for a few days to visit relatives, so I've had the house to myself since the weekend. You think that I'd use that freedom playing in the kitchen and going hog-wild whipping up new recipes, but strangely enough, the opposite happened. I've struggled to find motivation to go into the kitchen and cook. Maybe because it'd only be for me. It's been so bad I almost picked up a quarter pounder for dinner on the way home. Luckily, I detoured to the grocery instead. It took a bit of brainstorming, but eventually this dish came to me. It's not exactly original, because I made something very similar using chicken thighs a few weeks ago, but it's a start. And more importantly, it was really good.

Robert Gonzal @robert

Saved

Ingredients

40 minutes

3 servings

1large onion, roughly chopped
3 clovesgarlic
500 glean pork
1/2 cuppanko breadcrumbs
1/4 cupfresh Italian parsley, chopped
1/4 cupgolden raisins
3 tbsptomato paste
2heap tbsp smoked paprika (or 1 smoked and 1 hot)
1 1/2 cupschicken stock
1 cupsour cream

Saved

Steps

40 minutes

1

Put the onion and garlic in a food processor. Add a pinch of salt, then blitz until everything is finely minced. Empty the contents into a medium pan on medium heat, with a splash of olive oil. Fry for 6 to 8 minutes until the onions are caramelized and dark brown. Transfer the minced alliums to a medium mixing bowl.
2

Once the onions and garlic are cooled to room temperature, add the pork, breadcrumbs, parsley, raisins, a good pinch of salt and several grinds of black pepper. Knead with your hands until uniform. If the mix seems slightly wet, add extra panko a tbsp at a time. Form meatballs a little bigger than golf balls. You should be able to make about 8 to 10. Put the meatballs in the fridge for 30 minutes.
3

Add a splash of olive oil to a large pan on medium-high heat. Fry the meatballs for about 5 minutes until they're uniformly browned, then remove them to a plate and set aside.
4

Remove all but a few tbsp oil from the pan. Add the tomato paste and let fry for about 2 minutes until it darkens in colour. Add the paprika and stir to combine, then pour in the stock. Add a pinch of salt and a few grinds of black pepper. Stir in the sour cream, and return the meatballs to the pan. Turn the heat down to medium and let simmer for 20 minutes, rotating the meatballs every so often, until the sauce is reduced by about 1/2 and has thickened.