Recipe Archives->Meatballs Loaf->Smoked Paprika

Meatballs In Smoked Paprika Tomato Sauce
Serves:12

3 lbs ground meat 
1 pkg dried onion soup mix
3 eggs
1/4 cup tomato juice
2 tablespoons fresh chopped parsley
2 tsp dried oregano
1 tsp black pepper
salt to taste
Enough dried breadcrumbs to bind
                                                                                 
2 large cans tomato puree
1/2 cup white wine
2 tablespoons extra virgin olive oil
2 tsp sugar or to taste
2 tsp smoked paprika or to taste
2 tsp dried basil
salt and pepper to taste
few cloves crushed garlic

Place all in a large bowl and use hands to mix very well. Shape
into small orange size meatballs  and place on lightly oiled baking
sheet and bake 375 about 20 to 30 minutes or tested done. Turn over,
1/2 way during baking. About 12 to 14 meatballs. Oven baking is the
way to go when one makes many.

Note: About 2 dozen smaller meatballs if made into smaller balls.

Heat all sauce ingredients in a large heavy duty pot and bring to
a boil and then bring to a simmer.  You may want to add more smoked
paprika because the following day, the flavors will be less pronounced.
Place meatballs in sauce, cover and simmer about 15 to 20 minutes.
Let meatballs cool in the sauce.  Best if made a day ahead and then
reheated.

Printable version: smoked-paprika.txt.