In a medium bowl, combine together beef, egg, bread crumbs, half of the garlic (1 minced garlic), 1 tablespoon paprika and salt. Season with freshly ground black pepper. Mix until all ingredients are well-blended. Use a spoon to scoop portions of mixture and form into meatballs.

Heat a large non-stick frying pan over medium-high. Add meatballs, in batches, and brown briefly on all sides, about 5 minutes. Transfer to a plate and set aside.

Reduce heat to medium. Using the fat left from browning meatballs, sauté onion, mushrooms and remaining garlic; cook until onion is soft, about 3 minutes

Add broth, water, tomato paste and remaining 1 tablespoon paprika. Simmer, stirring occasionally, until slightly thickened, 10 to 15 min.

Return meatballs and any juices to pan. Simmer, turning meatballs occasionally, until they’re cooked through and sauce is thickened, about 10 min. Sprinkle with chopped parsley.

Serve over noodles or rice.