Smoked Paprika Meatballs with Pumpkin Sauce

Can you believe it? February is here! While we scooch towards spring, I am clutching the last moments of winter by donning wool sweaters (which was normal for January until I moved to Savannah), general hibernation,  and cooking warm, comforting, meals.

The most recent comforting concoction is Smoked Paprika Meatballs. One from my late-Saturday-night-snack productions. There is something I love about cooking after midnight. I haven’t quite figured why. Maybe it’s the sense of snug and secureness which comes with the dark. Anyway, I like tempus noctis and the yumminess it bears.

On a musical note (for who can cook without it), The Stray Birds have been brightening my days with their beautiful songs. Here is a good one for your cooking.

Smoked Paprika Meatballs with Pumpkin Sauce

For the meatballs:

  • 4 cloves of garlic, minced
  • 1 tablespoon olive oil
  • 3 tablespoons of minced parsley
  • 1 egg
  • 1 tablespoon of coconut milk (or cow milk if you prefer!)
  • 1 teaspoon smoked paprka
  • 1/2 teaspoon salt
  • 2 cups of ground beef

For the sauce:

  • 4 tablespoons pumpkin, canned or boxed, or home-cooked. Whatever you use. It just needs to be cooked! ;-)
  • 1-2 tablespoons coconut milk  (or cow milk if you prefer!)
  • 1 teaspoon maple syrup
  • 1/4 teaspoon salt

Gently saute the garlic in oil until soft, 1 – 2 minutes. Stir in parsley. Turn off the heat. In a mixing bowl, beat the egg with the milk, paprika, and salt. Pour garlic mixture into the egg mixture and combine. Add the beef and blend thoroughly.

In a small saucepan combine all of the sauce ingredients. Cook over low until warm. Beat until any lumps of pumpkin are gone. (Or just use a hand blender in the sauce pan.)

While the sauce is warming, heat the frying pan to medium high heat. Taking about 2 teaspoons of meat mixture at a time, form into balls and drop in to hot pan. Cook until brown and cooked inside about 6 minutes, rolling the balls around to cook evenly.

Drain on paper towel for 10 seconds or so. Dollop with sauce and eat. (If you happen to have a little goat cheese lying around, it won’t do anyone any harm to serve with the meatballs!)

The meatball "dough."

The meatball “dough.”

Pumpkin Sauce in a much too big saucepan!

Pumpkin Sauce in a much too big saucepan!

The end project. P.S. I found it taste quite good to eat the parsley garnish with the meatball. Umm. Edible garnishes!

The end project. P.S. I found it taste quite good to eat the parsley garnish with the meatball. Umm. Edible garnishes!

I would love to hear from you! Leave a reply!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s