Pork meatball goulash

Name: Pork meatball goulash
Cuisine: European
Ingredients: 200g lean pork mince; Salt and pepper; 11/2 tsp olive oil; 1/2 red onion, peeled and finely chopped; 1/2 red pepper, deseeded and finely chopped 1 clove garlic, peeled and crushed; 1/2 tsp brown sugar; 1 tsp smoked paprika, plus extra to serve. 195g tinned chopped tomatoes; 30ml reduced-fat soured cream

3 steps

Updated at: Thu, 17 Aug 2023 13:11:03 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories805.5 kcal (40%)

Total Fat64 g (91%)

Carbs18.5 g (7%)

Sugars5.6 g (6%)

Protein41.5 g (83%)

Sodium1182.5 mg (59%)

Fiber1.8 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

200glean pork mince

salt

pepper

5 ½ tspolive oil

0.5red onion

peeled and finely chopped

0.5red pepper

deseeded and finely chopped

1 clovegarlic

peeled and crushed

½ tspbrown sugar

1 tspsmoked paprika

plus extra to serve

195gchopped tomatoes

tinned

30mlreduced-fat soured cream

Instructions

Step 1

Season the pork mince with salt and pepper then roll into 12 equal balls. Heat the oil in a deep frying pan over a medium heat, add the meatballs and fry for 5 minutes, shaking the pan occasionally so that the meatballs brown evenly. Remove from the pan with a slotted spoon and set aside.

Step 2

Tip the onion, pepper and garlic into the pan and fry for 5 minutes until softened. Add the sugar, paprika and tomatoes and bring to a simmer. Return the meatballs to the pan, loosely cover with a lid then simmer gently for 20 minutes, adding a splash of water if the sauce starts to dry out.

Step 3

Spoon the meatballs into a warm serving bowl and top with the soured cream. Sprinkle over a little more paprika and serve.