Goulash Style Meatballs - cooking recipe

Ingredients

For the Meatballs
1 kg lean ground beef
1 onion, chopped
1 garlic clove, chopped
2 tablespoons chopped parsley
2 tablespoons chopped rosemary
5 slices bread, crust removed, cut into cubes
2 eggs, lightly beaten
1/3 cup flour, seasoned with
salt and pepper
For the Sauce
2 tablespoons olive oil
1 onion, extra, sliced
1 red capsicum, sliced
2 garlic cloves, crushed
1 1/2 tablespoons paprika
1 teaspoon caraway seed
3/4 cup red wine
2 (425 g) cans diced tomatoes
1/2 cup sour cream
pasta, to serve

Preparation

Combine the mince, onion, garlic, parsley, rosemary, bread and eggs in a bowl. Season and mix until well combined.
Roll into tablespoon-sized balls, and roll in the seasoned flour.
Heat the oil in a large high-sided saucepan and add the meatballs in batches. Cook until browned and set aside.
Add onion and capsicum to the pan. Cook until onion is browned. Add garlic and cook for 30 seconds.
Add paprika, caraway seeds and wine. Simmer the mixture for 1 minute and then add tomatoes.
Return the meatballs to the pan and simmer uncovered for 10-15 minutes.
Add about 1 tablespoon of the sauce to the sour cream and then slowly add the cream back to the sauce (this ensures the cream doesn't curdle).
Simmer for 5 minutes and serve with pasta.
Tip: 1kg mince makes approximately 40 meatballs. Use as many as you like in the goulash and keep the leftovers for snacks.