Paprika spiced meatballs


Paprika spiced meatballs

  • 10 minutes
  • 25-30 minutes
  • 4 serves


1 tbsp olive oil
2 large onions, thinly sliced
1 red pepper, deseeded and cut into chunks
1 orange pepper deseeded and cut into chunks
395g pack Scan Swedish meatballs
2 tbsp paprika
1/2 tsp coarse black pepper
425ml (3/4pint) hot vegetable stock
150ml (1/4pint) half-fat creme fraiche
small handful fresh chopped flat leaf parsley


Heat the olive oil in a large frying pan and fry the onion for 10-12 minutes until beginning to soften. Stir in the peppers and meatballs. Scatter over the paprika and cook stirring for 1-2 minutes. Pour over the stock and bring to the boil and simmer for 20 minutes until the meatballs are piping hot and the sauce has reduced slightly.

Stir in the creme fraiche and scatter over the chopped parsley. Serve with hot buttered noodles, pasta or steamed rice.

This site uses cookies to improve your online experience. If you continue to use this site, you accept the use of cookies as outlined in more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.