Meatball Paprikas over Pasta
Total time: 30 minutes
A variation on the traditional Chicken Paprikas, this uses small, spicy meatballs.
Ingredients:
- The Meatballs:
-
10oz (300gr) ground beef
- 2 tbs dried breadcrumbs
- 1 egg
- 1 tbs Dijon-style mustard
- 1/2 tsp garlic powder
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- The Sauce:
-
1 green bell pepper, small - medium
- 1 onion
- 2 cloves garlic
- 2 tsp paprika
- 1 tsp chili powder
- 1 tbs olive oil
- 2 cups (15oz, 450gr) whole tomatoes, drained
- 1/2 cup (4oz, 120gr) Greek yogurt
- 1 1/4 cups (4.1oz, 120gr) pasta, bite-size
Instructions:
- Cook pasta according to package directions. Drain
- Meatballs:
- In medium bowl lightly beat the egg with a fork.
- Add remaining ingredients, except beef, and mix well.
- Add beef and mix well, (use your hands and knead like bread dough).
- Form into meatballs, about 1" (2.5cm) in diameter.
- Sauce:
- Open and drain tomatoes, reserving juice.
- Roughly chop pepper, onion and tomatoes.
- Finely chop the garlic.
- In large skillet heat the oil over medium heat. Add the paprika, chili powder, and sauté for 10 seconds.
- Add the pepper, onion and garlic and sauté for 5 minutes.
- Add the tomatoes and juices, heat to simmering.
- When simmering add the meatballs, being careful that they don't touch.
- Cover and continue to simmer until meatballs are done, stirring and turning the meatballs once or twice, about 15 minutes.
- Remove from heat and stir in yogurt.
-
To serve:
- Put pasta in large serving bowl, spoon meatballs over and serve.