The recipe looks like a lot of work but it really isn't. Follow the recommendation for letting the meatballs sit in the sauce overnight for the tastiest results.
Meatballs
3 pounds ground beef or turkey
1 package dried onion soup mix
3 eggs
1/4 cup tomato juice
2 tablespoons fresh chopped parsley
2 teaspoons dried oregano
1 teaspoon black pepper
salt, to taste
enough dried breadcrumbs to bind mixture
Smoked Paprika Tomato Sauce
2 large cans tomato puree
1/2 cup white wine
2 tablespoons extra virgin olive oil
2 teaspoons sugar, or to taste
2 teaspoons smoked paprika to start with and to taste
2 teaspoons dried basil
salt and pepper, to taste
3 cloves garlic, crushed
For Meatballs: 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 at 375 degrees F about 20 to 30 minutes or tested done. Turn over, 1/2 way during baking.
For Sauce: Heat all 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.
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reviews & comments
July 28, 2013
I glanced at this recipe and thought "way too much work" but read the review that said it was actually easy. Glad I read that because it encouraged me to try it and it was indeed far easier to put together than it looks at first glance. The recipe is pretty incredible. I also took the recommendation to let the meatballs sit in the sauce overnight. I think that is key for maximizing flavor. It's a little disappointing that such an incredible recipe uses dry onion soup mix in it but it works. You could easily substitute maybe 1 tb of beef bouillon powder mixed with 1 tb of dried onion instead? I could also see using the smoked paprika sauce in other dishes too. Thank you for such a great recipe, I'm glad I took a second look at it!
January 2, 2013
LOVED the smoked paprika sauce! The longer the meatballs sit in the sauce, the better they are. We didn't make a day ahead like the recipe suggests but I wish we had because they only got better with time.