These ones are kind of a play on goulash - and easy to prepare ahead - in fact, I would prepare the meatballs and the sauce ahead of time and plop them in the slowcooker before you head off to work or out for the day - if you're going to be home in the morning, you can just prepare them then..
This makes a fair whack, but great for a leftover meal or lunch, cut it by 1/2 if you are feeding a family of 4 or less.
Ingredients:
500g pork mince
500g beef mince
100g diced bacon (3 rashers)
2 stalks fresh continental parsley, finely chopped
2 garlic cloves, finely chopped
2 eggs
2 cups breadcrumbs
1 tsp cumin
1 tsp paprika
1/2 tsp chili powder
1 large onion, diced
2 cups beef stock
2 tb tomato paste
4 large tomatoes, diced
1 tb paprika
1/4 cup sour cream
Method:
Preheat oven to 200 degrees c.
Mix the mince, bacon, breadcrumb, eggs, cumin, paprika, chilli powder, parsley and garlic together.
Roll into meatballs and place a greased baking tray.
Bake for 15-20 minutes until cooked.
Whilst the meatballs are cooking, in a small saucepan, fry the onions in a little oil until transparent and place into your slowcooker with diced tomatoes. In a jug or bowl, mix stock, paprika, tomato paste and pour into the slowcooker.
When meatballs are cooked, transfer over to the slowcooker and place lid on and cook on low for 8 hours or high for 5 hours - turn off and just before serving, stir through sour cream.
Serve with mash or what I did, swede and parsnip bake.
Enjoy! Leftovers are not suitable for freezing.
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9 lovely comments:
i never thought of putting them in the slowcooker. the flavours sound delicious.
Oh these look cook. Reminds me of when my Dad used to make Hungarian goulash soup. Keep the slow cooker recipes coming!
I made your swede bake tonight - but subbed in sweet potato for the parsnip, was DELISH! Served it with chorizo sausages and green beans. Thanks for the inspiration!
@Christie @ Fig and CherryWhat a yummo combo! *drool*
They sound great! I don't know if my tribe would deal with the chilli but I may just give them a try sans chilli! Love a slow cooker recipe x
Day 2 of our Frills week... In the slow cooker as i type.... i made as per recipe and plan to serve with mash taters. The meatballs were tasty straight out of the oven (had to make sure they were cooked is my excuse and i'm sticking to it! lol)
Hi Liss, why would you not be able to freeze the leftovers??
@Lee Price You 'could' but the sour cream may cause the sauce to separate when you reheat, shouldn't affect the taste though..
Made several times now frozen leftovers they deprecated a little when microwaved from frozen but weren't too different when left in fridge to defrost overnight.
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