Rice and meatballs in paprika and tomato sauce

Ingredients for 4 servings:

• 1 stale roll
• 1 onion(s), finely chopped
• some oil for frying
• 500 g minced meat, mixed
• 200 g rice, cooked
• 1 clove(s) garlic, finely chopped
• 1 egg(s)
• 1 tbsp mustard
• 1 tsp marjoram, dried
• possibly chili powder
• salt and pepper
• some oil
• 1 onion(s), finely chopped
• 3 bell peppers, green, red and yellow
• 2 tbsp tomato paste
• 1 small can of tomatoes, chopped (500 g) or fresh
• 200 ml vegetable stock
• 100 g spread (brunch paprika-pepperoni)
• 2 garlic cloves, finely chopped
• 1 rosemary sprig(s), finely chopped
• 1 tbsp sugar
• some paprika powder
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

To make the balls, first soak the bread roll in cold water and then squeeze out any excess water. Brown the finely chopped onion in a pan with a little oil. Place the minced meat, cooked rice, squeezed-out bread roll, toasted onion, garlic, egg, and mustard in a bowl. Season to taste with marjoram, chili powder (optional), salt, and pepper, and mix well. Form into eight balls with slightly moistened hands. For the sauce, brown the chopped onion in a pan with a little oil. Halve the bell peppers, remove the seeds, and cut into small strips. Add them along with the tomato paste and cook briefly. Deglaze with the tomato pieces and vegetable stock and bring to a boil. Add the brunch, garlic, and rosemary and stir well. Season to taste with sugar, paprika, salt, and pepper. Place the rice and minced meat balls in the sauce, cover, and simmer for 15-20 minutes. We like to serve them with mashed potatoes.