Paprika meatballs in paprika cream sauce

Ingredients for 3 servings:

• 250 g minced meat, mixed
• 2 bell peppers, red
• 2 onions
• 1 cup crème fraîche
• 1 egg(s)
• breadcrumbs
• 1 tsp vegetable stock, granulated
• 1 ½ tsp paprika powder, sweet
• ½ tsp paprika powder, sweet, smoked
• ½ tsp paprika powder, hot
• 200 ml water
• salt and pepper
• olive oil

Instructions

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

Peel and finely chop the onions and bell peppers. Brown half of the onions in a little olive oil. Mix the minced meat with the fried onions, the egg, 1 teaspoon of sweet paprika, smoked paprika, and hot paprika, season with salt, and add enough breadcrumbs to make a firm enough dough. Form about 15 meatballs. Brown the bell peppers and remaining onions in a little olive oil, deglaze with the water, and bring to a boil. Stir in the stock powder, 1/2 teaspoon of sweet paprika, and the crème fraîche, and season with salt and pepper. Reduce the sauce slightly over low heat. Brown the meatballs all over in a little olive oil, add to the sauce, and simmer for a few more minutes.