Paprika Meatballs and Mashed Potatoes

Ingredients

• Ground Beef150 g
• Garlic1 clove (3 g)
• Breadcrumbs1 tablespoon (14 g)
• Parsley1 tablespoon (4 g)
• Paprika1/2 teaspoon (2 g)
• Potato1 medium (180 g)
• Milk2 tablespoon (30 ml)
• Butter1/2 tablespoon (15 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Peel and dice the potato. Boil for 10-12 minutes or until soft.

2. 2

   Step 2

   In a bowl, mix the ground beef with the garlic, paprika, breadcrumbs, salt and pepper. Optional: You can add some chopped onion and/or chopped chili pepper.

3. 3

   Step 3

   Mix well and shape the meatballs. Take to the fridge.

4. 4

   Step 4

   Heat a pan over medium-high heat. Once heated, pour the oil and add the meatballs.

5. 5

   Step 5

   Cook over medium heat for 10 minutes or until brown. Check they are cooked inside and remove.

6. 6

   Step 6

   If you want, you can cover and add some broth/water for a juicy result. Also, you can add more paprika.

7. 7

   Step 7

   Once the potatoes are soft, remove and drain. Smash until creamy, mix with butter and milk, and add salt and pepper.

8. 8

   Step 8

   Serve the paprika meatballs with their sauce and puree. Add some parsley for a better flavor.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Paprika Meatballs and Mashed Potatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.