Smoky Pork Meatball Paprikash

Method

1. 1
   Preheat the oven to 220°C/200°C fan/gas 7. Pop the onions into a 24x32cm roasting tin. Add the olive oil and season with salt and pepper. Toss together and roast for 18 to 20 minutes or until they are looking soft and charred.
2. 2
   Meanwhile, mix the pork together with 1 teaspoon of the garlic powder, 1 teaspoon of the paprika and a good pinch of salt and pepper. Roll into 16 little meatballs.
3. 3
   Whisk together the chicken stock, tomato puree, the remaining 1 teaspoon garlic powder, the remaining 2 teaspoons of paprika and a good pinch of salt and pepper.
4. 4
   Reduce the oven temperature to 200°C/180°C fan/gas 6, remove the tin and give the onions a good mix. Pour in the stock. Add the meatballs and return to the oven for 10 to 15 minutes until the meatballs are just cooked through.
5. 5
   Stir the soured cream into the sauce and check the seasoning adding salt and pepper to taste. Garnish with the chives and a big pinch of paprika. Serve immediately.