Paprika beef meatballs and tomato salad
Savor the flavors of our Paprika Beef Meatballs paired with a refreshing Tomato Salad. This delightful recipe brings together juicy ground beef seasoned with paprika and garlic, and a vibrant salad featuring cherry tomatoes, crisp celery, and olives, all dressed with a zesty lemon juice and olive oil mix. Perfect for a hearty yet fresh meal!
- 25 Jul 2024
- Cook time 10 min
- Prep time 20 min
- 4 Servings
- 11 Ingredients
Paprika beef meatballs with tomato salad is a delicious and hearty dish that's perfect for any meal. The rich flavors of paprika and garlic-infused beef paired with a fresh and zesty tomato salad make for a delightful combination. This recipe is easy to follow, using simple ingredients to create a comforting and nutritious meal.
Ingredients:
Instructions:
- In a large bowl, combine the ground beef, paprika, minced garlic, and tomato puree. Mix well until all ingredients are fully incorporated.
- Using your hands, form the mixture into small, evenly-sized meatballs, roughly 1-inch in diameter. You should get about 20-24 meatballs.
2. Cook the Meatballs:
- Heat a large skillet over medium heat. (You can lightly oil the skillet if needed to prevent sticking.)
- Add the meatballs to the skillet in batches to avoid overcrowding. Cook for 6-8 minutes, turning occasionally, until the meatballs are browned and cooked through.
- Once cooked, remove the meatballs from the skillet and set aside on a plate.
- In a large mixing bowl, combine the halved cherry tomatoes, finely chopped onion, chopped celery, chopped fresh parsley, and sliced olives.
- Drizzle the olive oil and lemon juice over the salad. Season with salt and pepper to taste.
- Toss the salad gently until all ingredients are well combined and evenly coated with the dressing.
- Arrange the cooked meatballs on a serving platter.
- Serve the meatballs alongside the fresh tomato salad, or place the salad in a separate bowl if preferred.
- Optional: Garnish with extra parsley for added freshness.
Tips:
- Make sure the ground beef is well-mixed with the paprika and garlic for evenly-flavored meatballs.
- Chop the onion and celery finely to ensure they blend well into the meatball mixture, adding both flavor and texture.
- For juicy meatballs, avoid overcooking; they should be browned on the outside and just cooked through on the inside.
- Use fresh parsley for the best flavor in both the meatballs and the tomato salad.
- Allow the tomato salad to marinate for at least 10-15 minutes before serving to let the flavors meld together.
Paprika beef meatballs with tomato salad is a delightful dish that brings together robust flavors and fresh ingredients. The tender meatballs, spiced with paprika and garlic, pair perfectly with the bright and zesty tomato salad. Whether you're cooking for family or entertaining guests, this recipe is sure to impress. Enjoy your homemade, flavorful meal!
| Nutrition Facts | |
|---|---|
| Serving Size | 300 grams |
| Energy | |
| Calories 370kcal | 15% |
| Protein | |
| Protein 24g | 16% |
| Carbohydrates | |
| Carbohydrates 9g | 3% |
| Fiber 3.04g | 8% |
| Sugar 4.85g | 5% |
| Fat | |
| Fat 30g | 36% |
| Saturated 10g | 35% |
| Cholesterol 90mg | - |
| Vitamins | |
| Vitamin A 110ug | 13% |
| Choline 81mg | 15% |
| Vitamin B1 0.12mg | 10% |
| Vitamin B2 0.26mg | 20% |
| Vitamin B3 6mg | 40% |
| Vitamin B6 0.60mg | 35% |
| Vitamin B9 50ug | 13% |
| Vitamin B12 2.73ug | 114% |
| Vitamin C 27mg | 30% |
| Vitamin E 1.42mg | 9% |
| Vitamin K 140ug | 119% |
| Minerals | |
| Calcium, Ca 70mg | 6% |
| Copper, Cu 0.21mg | 0% |
| Iron, Fe 4.15mg | 38% |
| Magnesium, Mg 45mg | 11% |
| Phosphorus, P 250mg | 20% |
| Potassium, K 790mg | 23% |
| Selenium, Se 20ug | 36% |
| Sodium, Na 180mg | 12% |
| Zinc, Zn 6mg | 52% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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