Step 1

For paprika meatballs, combine ingredients in a bowl, mixing lightly with your hands, and season to taste (don't overwork the mixture). Roll into walnut-sized balls, place on a tray, cover and refrigerate to rest (30 minutes).

Step 2

Meanwhile, preheat oven to 160C. Heat butter and half the oil in an ovenproof casserole, add onion, garlic and chilli, and sauté until tender (5-6 minutes), then add Swiss brown mushrooms and sauté until just tender (1-2 minutes). Add spices, sauté until fragrant, then deglaze pan with wine and simmer until almost evaporated (1-2 minutes). Add stock, tomatoes, porcini and soaking liquid, and herbs. Season to taste.

Step 3

Heat remaining oil in a large frying pan over medium-high heat, add meatballs and brown all over (3-4 minutes). Add meatballs to sauce, bring to the boil, then transfer to oven and bake, stirring occasionally, until very tender and flavoursome (1-1¼ hours).

Step 4

Meanwhile, for crisp onion, separate onion into rings and dust lightly in flour. Heat oil and butter in a small saucepan over medium-high heat, add onion and fry until crisp (3-4 minutes). Drain on paper towels and set aside.

Step 5

Remove meatballs from oven and transfer 250ml sauce to a bowl. Add sour cream, whisk to combine, then return to meatballs and mix well. Serve meatballs and sauce hot topped with extra sour cream, crisp onion and herbs.