Braised Meatballs in Goulash Sauce
This recipe is a bit of a movable feast. Some like it hot as they say, but some don’t. I have taken the medium route here, so add a bit more or a bit less paprika whichever you prefer.
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You’ll need a medium-sized flameproof casserole with a tight-fitting lid
This recipe is taken from Delia's Winter Collection.
You need to begin by first browning the meatballs. To do this, add the oil to the casserole and whilst it’s heating coat the meatballs lightly with seasoned flour. When it’s smoking hot, brown them four at a time, then transfer them to a plate.
After that, make the sauce in the same pan. Heat the oil, add the onion and cook for about 5 minutes, then add the garlic, cook for another minute, add in the paprika and any remaining seasoned flour, and give it a stir to soak up the juices. Then add the tomatoes, a little salt and bring it up to simmering point, stirring all the time.
Now add the meatballs and bring it back to a gentle simmer, then put a lid on and transfer to the middle shelf of the oven for 1 hour. Then stir in the green pepper, put the lid back on and cook for a further half hour.
Just before serving, cook the pasta in plenty of boiling water for 4 minutes, then drain and return it to the pan and toss with a teaspoon of olive oil and the poppy seeds. Now divide the pasta into warm bowls. Lightly stir
the crème fraîche into the meatballs and sauce to give a marbled effect.
Spoon it onto the fettuccine and sprinkle a dusting of paprika on as a garnish as they go to the table.
Nutrition 642kcals/58.4g carbohydrate/8.1g sugars/32.6g fat/13.1g saturated fat/1.1g salt per serving for 4
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