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  • Meatballs
  • 500 g lean beef mince
  • ½ onion, very finely chopped
  • 1 egg
  • ¼ cup fresh breadcrumbs
  • 2 Tbsp chopped fresh parsley
  • ¼ cup finely grated Parmesan cheese
  • Sauce
  • ½ onion, finely chopped
  • 1 clove garlic, crushed
  • 300 g bottle Wattie’s Bit on the Side Smoked Paprika & Tomato Sauce
  • ½ cup water
  • 2 Tbsp chopped fresh parsley


  1. Combine the mince, onion, egg, breadcrumbs, parsley and Parmesan in a bowl. Season. Form into small balls with wet hands.
  2. Heat a dash of olive oil in a frying pan over medium heat. Add the meatballs and cook, turning frequently until they are well browned. Remove from the pan and set aside.
  3. To prepare the sauce, add the extra onion and the garlic to the pan and cook for 2 to 3 minutes until the onion has softened. Add the Wattie’s Bit on the Side Smoked Paprika & Tomato Sauce and water. Return the meatballs to the pan. Cook, stirring occasionally for 8 to 10 minutes until the meatballs are cooked through and the sauce has thickened.
  4. Spoon into a serving dish, top with chopped parsley and serve as tapas.

Other ideas

  • Traditionally, these Spanish meatballs have peas added to the sauce – if desired, add 1/2 cup frozen peas 5 minutes before the end of cooking time.
  • Serve as a main meal with pasta and a side salad.

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