Pan-Fried Paprika Meatballs a very delicious, simple and quick dish to prepare. A perfect dish for any occasion. A tasty and flavorful main course, also perfect to present as finger food during a family or friends’ aperitif. Can be prepared in advance and then reheated shortly before serving. They are a real treat.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Pan-Fried Paprika Meatballs
- 7 oz ground pork
- 7 oz ground beef
- 0.11 cup grated Parmesan cheese
- 2 slices bread (for sandwiches)
- 2 tbsp paprika (sweet or spicy.)
- 1 onion (small)
- 5 fl oz white wine
- 1.7 fl oz extra virgin olive oil
- 1 bunch chives
- 1 pinch nutmeg
- 1 egg
- salt
Tools for Pan-Fried Paprika Meatballs
- Pan
Steps for Pan-Fried Paprika Meatballs
In a bowl, combine the two meats, soak the bread in water, and once softened, squeeze it and add it to the meat. Mix well to obtain a homogeneous mixture. Finely chop the chives and half of the onion. If you don’t like chives, you can replace them with parsley.
Add the chopped onion and chives to the meat, then add the egg, paprika, nutmeg, Parmesan, and adjust the salt. Mix to obtain a mixture of the right consistency. If it’s too soft, add a little breadcrumbs to adjust the consistency.
Let the mixture rest in the fridge for 30 minutes. After the time has passed, take the mixture and form small meatballs, you can also use a tool for making ice cream balls, you’ll have all equal meatballs and finish the mixture much faster.
In a pan, preferably non-stick, pour the extra virgin olive oil, add the remaining chopped onion, and let it soften.
Add the meatballs to the pan, brown them on all sides over medium heat. Finally, pour in the white wine, cover with a lid, lower the heat, and let them cook for about 10 minutes.
Transfer the meatballs to a serving dish and drizzle with the cooking juices.
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