Grandma's paprika meatball sauce with boiled potatoes

Ingredients for 3 servings:

• 500 g minced meat, mixed
• 3 m.-sized onion(s)
• 2 bell peppers, red or yellow
• 2 zucchinis
• 2 cloves garlic
• 3 tbsp tomato paste
• 2 tsp vegetable broth granulated, preferably organic without additives
• 500 ml water
• Paprika powder
• salt and pepper
• butter
• Sunflower oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 2 hours 45 minutes

an old recipe from my grandma Edith, especially delicious for us grandchildren

Season the minced meat generously with salt and pepper and mix well. Then, with moistened hands, form small meatballs. Deseed and dice the bell peppers, wash and dice the zucchini. Peel the onions and garlic and chop or finely dice. Pour in 500ml of hot water with one or two teaspoons of stock powder. Heat a large pan of cooking oil and fry the meatballs until nicely browned. Meanwhile, melt the butter in a large saucepan and sauté the diced onions over medium heat until translucent. Add the garlic, bell peppers, and zucchini and fry everything briefly. Now add the fried meatballs from the pan to the pot and add the tomato paste, stirring constantly, until a tomato-flavored layer has formed around the ingredients. Deglaze the pan with the vegetable stock and pour into the pot. Season sparingly with salt, pepper, and paprika and simmer uncovered over low to medium heat for 2 hours, stirring occasionally. Add water occasionally if necessary. The sauce should be thick and flavorful, with the onions, peppers, and zucchini cooking through to the sauce, giving it a rich consistency without the need for any artificial thickener. Finally, season to taste with salt, pepper, paprika, and, if desired, vegetable broth. Serve with boiled potatoes.