Albondigas with tomato sauce

Ingredients for 4 servings:

• 500 g minced meat, mixed or beef
• 3 tbsp breadcrumbs
• 1 egg(s)
• 20 g pine nuts
• Salt
• Pepper, black from the mill
• ½ tsp cumin
• ½ tsp oregano
• ½ tsp cayenne pepper
• 2 garlic cloves, squeezed
• 1 tbsp parsley
• nutmeg
• 250 g onion(s), diced
• 3 garlic cloves
• 2 tsp thyme
• 2 bay leaves
• 1 tsp sugar
• 1 large can of tomatoes
• Tomato paste
• 1 tsp vegetable broth
• Salt
• pepper
• 1 chili pepper(s)
• olive oil
• 2 bell peppers (green and red), diced
• 1 jar red wine
• 1 tbsp parsley

Instructions

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

Mix the ground meat with the other ingredients. Form into small balls and fry in olive oil. Remove from the pan. Fry the onions until translucent, then briefly fry the bell peppers. Add the bay leaves and thyme. Sauté for 2 minutes. Remove the bay leaves. Sprinkle with sugar. Add the wine, tomatoes, and garlic. Reduce slightly. Bring to a boil briefly. Add the broth and tomato paste, if desired. Season. Add the meatballs.