Meatballs with curry paprika sauce

Ingredients for 4 servings:

• 600 g minced meat, half and half
• 2 large onions
• 2 rolls, stale
• 2 eggs
• 3 red bell peppers
• 500 ml broth
• 400 ml cream
• salt and pepper
• Mustard
• Sugar
• Cayenne pepper
• curry powder
• Paprika powder, sweet and hot
• oil
• lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the bread rolls in a little water, squeeze dry, and scatter them in flakes over the minced meat. Finely dice an onion, fry briefly until soft, and add to the minced meat along with the eggs. Season with salt, pepper, mild and hot paprika, and a good 2 tablespoons of mustard. Mix thoroughly and form small meatballs from the dough. Place these in the refrigerator so they hold together better later. For the sauce, finely dice the second onion and the bell pepper and sauté in a little oil; sprinkle over a good 1 tablespoon of curry powder. Deglaze with stock and cream. Reduce the sauce by half. Season to taste with salt, pepper, cayenne pepper, and a little sugar. Transfer to a tall container, puree, and then pass through a sieve. Season again. A squeeze of lemon juice adds a little freshness. Meanwhile, fry the meatballs in a little oil until crispy. Serve with the sauce and rice and fresh salad.