Paprika meatball sauce

Ingredients for 4 servings:

• 1 large onion(s)
• 200 g minced meat, mixed
• 2 tbsp breadcrumbs
• 1 egg(s)
• 1 tsp mustard
• ½ tsp salt
• 2 pinches of pepper
• 1 large bell pepper(s), red
• 1 tbsp oil for frying
• 1 pack of tomatoes, pureed
• 100 ml water
• 1 tsp vegetable broth, instant
• 1 tsp paprika powder
• 2 tsp herbs, Italian
• some salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Recipe from my grandma

Finely dice the onion. Then place the minced meat in a bowl with half the onions, the breadcrumbs, mustard, egg, salt, and pepper, and mix with a fork to form a meatball. Form the dough into about 20-25 small balls. Finely dice the bell peppers. Heat the oil in a pan and fry the meatballs. Add the diced bell peppers and the rest of the onion and fry briefly. Then add the passata and the water (first a little water, about 100 ml, then to taste), depending on how thick the sauce is, the vegetable stock, the paprika, and the herbs. Bring the sauce to a boil and simmer over low heat for about 10 minutes. Finally, season with salt and pepper (you can add more paprika and herbs if you like). This goes well with spaghetti, but the sauce also tastes good with rice if you don’t make it too runny.