Meatballs in Goulash Sauce


227g Beef Mince
227g Pork Mince (or sausage meat)
1 cup Breadcrumbs (fresh)
1 Red Pepper
2 small onions
2 Tins tomatoes
1 Egg (beaten)
1 Red Chilli
1 Clove Garlic
Handful chopped Parsley
1 Tsp Cumin
1 Tbsp Mild or Medium Paprika
Spaghetti (cooked in boiling, salted water)
Creme Fraiche or Natural Yoghurt                


Meatballs in Ghoul-ash Sauce

Created by MisoHungry



Finely chop the red chilli, half a red pepper, and one of the onions and fry till the onions for 5 minutes then allow to cool.

Mix the cooled chilli, pepper and onion with the beef and pork mince. Add the breadcrumbs, chopped parsley, salt, pepper and the beaten egg.


Divide the mixture into 12 balls and dust in seasoned flour.


Preheat oven to 180 degrees C.


Brown the meatballs in a little olive oil in a casserole dish then remove and set aside in a bowl.

Add the remaining onion and half red pepper to the casserole and cook for a few minutes until the onion has begun to brown. Add the garlic clove and cook for one minute then add paprika and cumin and cook for a minute. Add two tins of chopped tomatoes and simmer for 5 minutes.


Return the meatballs to the casserole dish, cover and cook for approx 1 – 1½ hours.

10 minutes before serving, cook fresh or dried spaghetti or linguine according to instructions on the packet.

Serve meatballs with pasta topped with a little crème fraiche, or natural yoghurt.


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