Paprika beef meatballs and tomato salad
Paprika beef meatballs are seasoned with garlic and served with a fresh tomato salad featuring cherry tomatoes, onion, and parsley. This comforting dish combines rich flavours with a zesty side, making it ideal for any meal.
Cook time 10 min
Prep time 20 min
Ingredients:
18 oz ground beef (80/20%)1 tsp paprika
2 garlic cloves
1 tbsp tomato puree
2 cups cherry tomatoes
1 onion
1 stalk celery
1/2 cup fresh parsley
2 tbsp olives
1 tbsp olive oil
2 tbsp lemon juice
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.
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.
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!
Paprika beef meatballs and tomato salad FAQ:
Cook the meatballs in a large skillet over medium heat for 6-8 minutes, turning occasionally until they are browned and cooked through. Ensure the internal temperature reaches 160°F (71°C) for safety.
Yes, you can prepare the meatballs ahead of time. Once formed, you can refrigerate them for up to 24 hours or freeze them for up to 3 months. Cook them directly from frozen, adding extra cooking time.
You can substitute ground turkey, chicken, or even plant-based meat alternatives if you prefer a lighter or vegetarian option. Adjust the cooking times as needed based on the substitute used.
Store leftover meatballs and salad separately in airtight containers in the refrigerator. They will last for up to 3 days. Reheat the meatballs in a skillet or microwave before serving.
For this salad, Kalamata or black olives are excellent choices as they add a rich, briny flavor. Feel free to use any pitted olives you prefer.
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.
Nutrition per serving
4 ServingsCalories 370kcal
Protein 24g
Carbohydrates 9g
Fiber 3.04g
Sugar 4.85g
Fat 30g
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