Saturday, 21 May 2016

Veal Paprika Meatballs

My Mum has been making this meal for years, we loved it as kids and still love it today.  It is normally made with veal schnitzel steaks, however I decided to change it up a bit and try something a little different.

A funny story goes along with this meal.  In 1989 my parents took us for a trip around the world, after they sold their business.  We drove around Europe in a campervan together for almost 9 months. We were on a budget so ate at "home" every night.  Some of the meals were inventive to say the least!

We had some very funny times but the one that I still remember most is shopping with Mum in a Leclerc's Supermarche in Calais.  Looking at the meat and Mum said to me Poulet is chicken isn't it? Well yes I said (I was 17 and doing basic French in high school) it is.  So Mum bought this "chicken" to have in dinner.

Mum was making Chicken Paprika for dinner that night.  While cooking the "chicken" Mum turns to me and said,  are you sure that was Chicken it smells like bacon frying.....  Well we got a French translation book from someone and worked out that well I was wrong, Poulet means bird and we had bought Turkey not Chicken.

Whoops!  Sorry Mum!

This is such a simple meal to make and so easily changeable depending on your taste or what is in the fridge.  You could change it up for beef, veal, chicken or Turkey steaks or even meatballs.


500g Veal mince
1/2 cup fresh bread crumbs (I keep mine in the freezer)
1/4 cup milk
1 egg
1/3 medium onion grated (or chopped in the food processor)
1 tablespoon minced parsley
1 tablespoon greek yoghurt (or sour cream)
1/2 teaspoon salt
1/4 teaspoon pepper


300 ml thickened cream
2/3 onion finely sliced
1 teaspoon sweet hungarian paprika

Using your hands mix all the ingredients together until well combined.

Roll your meat into teaspoon size balls and place on a lined baking tray.  This mix will make between 80 to 100 meatballs depending on the size you make them.  I only use half the meat balls for our family, this will serve four.  I freeze the other half on the baking tray and when frozen place in a ziploc bag for another meal.

Pre heat your oven to 180C.  Place your tray of meatballs in the oven and bake for 4 minutes, yes I did only say 4 minutes.  This sets the meatballs, they will keep cooking in the sauce.

In a fry pan in a little oil saute the sliced onion until just translucent.

Add your paprika and gently stir until the onion is coated and paprika is warmed, don't allow it to burn.

Pour your cream into the pan and on a low heat stir until combined.

Place the meatballs in the sauce and allow them to heat together on low to medium heat for 5 minutes.

Serve with either mash and veggies or buttered egg noodles and slices of bread to mop up the sauce.


  1. Yum this looks great. We are meatball fans here so will have to give this a try. Thanks for sharing on YWF.

  2. I am a huge meatball fan; have tried it most meats except veal. So this is a good inspiration and lovely flavours going on there.

    1. Meatballs at the best! I found these were really nice and tender and I use this recipe for both chicken and turkey as well and they always come out tender and juicy.