John Myers
Gypsy Meatballs with Potato Dumplings
The perfect gypsy meatballs with potato dumplings recipe with a picture and simple step-by-step instructions.
For the meatballs
- 300 g Mixed minced meat
- Breadcrumbs … egg
- 1 Carrot
- 6 Tomatoes small and very ripe
- 0,5 Green peppers
- 0,5 Orange peppers
- 0,5 Red peppers
- 1 Zucchini fresh
- 1 Onion
- 3 Garlic cloves
- 1 tablespoon Tomato paste concentrated three times
- Vegetable broth
- Rosemary fresh
- Salt and pepper
- Paprika powder
- 1 tablespoon Capers
- 2 Dumplings from boiled potatoes from the day before
- Who says that dumplings always have to be round
- Season the minced meat with salt and pepper, add a few very finely diced paprika cubes, finely chopped onion and garlic, knead with breadcrumbs and egg to a smooth mass. Form small meatballs out of them and fry them in hot fat until crispy.
- During this time, wash the peppers, remove the seeds and cut them finely. Finely chop the remaining onions and garlic. Peel and dice the zucchini and carrots. Now remove the meatballs from the pan and quickly fry all the diced vegetables, add rosemary and stir gently Add a little water or vegetable stock and let simmer for 10 minutes. Just before serving, add the capers.
- During this time, cut the potato dumplings into slices and lightly brown them in the pan. Now season the gypsy meatballs again and serve with the potato dumplings.
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