Let me tell you these creamy paprika and garlic meatballs are pure comfort in a pan. They’ve got juicy beef meatballs loaded with herbs, garlic, and onion, all simmered in a rich, paprika-spiced cream sauce with sweet peppers. It’s cozy, hearty, and honestly, a recipe I love pulling out when I want a dinner that feels a little fancy but is still super easy to make.
Method
Mix the Meatballs
To start, grab a large mixing bowl and add in your beef mince. Then grate in half a large brown onion this makes the meatballs moist and gives them a boost of flavor without chunks. Next, add the chopped parsley, Italian-style herbs, ground paprika, onion granules, a good pinch of salt, and some black pepper. Sprinkle in the plain flour to help everything hold together. Now, using clean hands, mix the ingredients thoroughly but gently. You don’t want to overmix or press too hard, or your meatballs will turn out dense. Just combine everything until it forms a sticky, even mixture.
Shape & Cook the Meatballs
Once your mixture is ready, it’s time to shape it. Roll the mixture into small meatballs, roughly the size of ping-pong balls. You should get around 12 meatballs from this batch. Set a large non-stick frying pan over medium heat and pour in your cooking oil. Once the oil is hot, place the meatballs into the pan. Cook them in batches if needed to avoid overcrowding. Brown the meatballs on all sides it should take around 6–8 minutes. You’re not cooking them all the way through yet, just getting a nice crust on the outside. Once browned, remove the meatballs from the pan and set them aside on a plate.
Start the Sauce
Don’t clean the pan those brown bits stuck to the bottom are full of flavor. Add a bit more oil if the pan is too dry, then toss in the chopped onion, sliced red pepper, sliced green pepper, and chopped garlic. Cook everything over medium heat, stirring occasionally, until the onions soften and the peppers start to get a bit tender. This usually takes about 5 minutes. The garlic will become fragrant, and the vegetables will soak up some of the beefy flavor left in the pan.
Build the Sauce
Now it’s time to build the creamy, spiced sauce. Stir in the tomato purée and the flour. Let it cook for about 1 minute, just enough to cook out the raw flour taste and deepen the tomato flavor. Then slowly pour in the hot vegetable stock while stirring to avoid lumps. Follow that with the single cream, Italian herbs, paprika, chilli flakes, salt, and pepper. Stir everything together well. The sauce should look creamy and lightly orange from the paprika. Let it come to a light simmer so it thickens just slightly don’t boil it or the cream could split.
Simmer it All Together
Carefully place the browned meatballs back into the pan with the sauce. Gently stir or spoon some sauce over them so they’re nicely coated. Reduce the heat to low and let the whole thing simmer for 10–12 minutes. This gives the meatballs time to finish cooking and absorb all that creamy, peppery flavor. Stir occasionally to keep the sauce from sticking and to make sure everything’s cooking evenly. By the end, the sauce should be silky and slightly thickened, and the meatballs should be juicy and fully cooked.
Finish the Dish
When everything’s ready, turn off the heat and sprinkle over the chopped fresh parsley. Give it one final gentle stir so the herbs blend into the sauce. Serve hot and enjoy that rich, creamy goodness with your favorite side.
Necessary Tools
- Large non-stick frying pan
- Mixing bowl
- Chopping board
- Sharp knife
- Wooden spoon or spatula
- Grater (for onion)
- Measuring spoons
- Jug (for stock)
Creamy Paprika and Garlic Meatballs
Cuisine: AmericanDifficulty: Easy3
servings20
minutes25
minutes45
minutesIngredients
For the Meatballs
500g beef mince (12% fat)
½ large brown onion, grated
2 tbsp chopped fresh parsley
1 ½ tsp Italian-style herbs
1 tsp ground paprika
1 tsp onion granules
Salt and pepper, to taste
½ tbsp plain flour
1 ½ tbsp cooking oil
For the Creamy Sauce
½ large brown onion, chopped
1 small red pepper, sliced
1 small green pepper, sliced
4 garlic cloves, chopped
120ml single cream
1 tbsp tomato purée
½ tbsp plain flour
200ml hot vegetable stock
1 tsp Italian-style herbs
1 tsp ground paprika
½ tsp chilli flakes
Salt and pepper, to taste
1 tbsp chopped fresh parsley
Directions
- Mix the Meatballs
In a big bowl, combine the beef mince, grated onion, parsley, herbs, paprika, onion granules, salt, pepper, and flour. Mix it all up with clean hands until it sticks together nicely. - Shape & Cook
Roll the mixture into meatballs about the size of ping-pong balls. Heat oil in a large pan over medium heat. Add the meatballs and cook them until browned on all sides. Then take them out and set them aside. - Start the Sauce
In the same pan (don’t clean it flavor lives there!), add the chopped onion, red and green peppers, and garlic. Cook for about 5 minutes until they start to soften. - Build the Sauce
Stir in the tomato purée and flour. Mix it around for a minute. Then pour in the hot veggie stock, cream, herbs, paprika, chilli flakes, salt, and pepper. Give it a good stir. - Simmer it All
Pop the meatballs back in the pan. Let everything simmer together on low heat for 10–12 minutes until the sauce thickens and the meatballs are cooked through.
Notes
- Don’t overmix the meatball mixture it’ll make them tough. Just mix until combined.
- Make sure to brown the meatballs well so they hold together in the sauce.
- Don’t boil the sauce after adding the cream it might split. Keep it at a gentle simmer.
- Taste the sauce before serving and adjust the salt if needed.
Serving Suggestions
These creamy paprika and garlic meatballs are so good with
- Steamed white rice or buttery mashed potatoes
- Fresh pasta like tagliatelle or pappardelle
- Crusty bread to soak up that delicious sauce
- A crisp green salad on the side
Fun Fact
Paprika isn’t just for color it’s actually made from sweet red peppers that are dried and ground. There are different types, like smoky or hot, but the one we use here adds a warm, gentle spice that makes the sauce taste amazing.
Conclusion
This recipe is one of my go-to meals when I want something that’s big on flavor but easy to whip up. The combo of creamy garlic, paprika spice, and juicy meatballs makes every bite warm and satisfying. Plus, it reheats like a dream so go ahead, double the batch for leftovers. Enjoy!
