Pepperoni meatballs with tomatoes, mushrooms and bamboo shoots

Ingredients for 3 servings:

• 300 g bratwurst
• 300 g mushrooms, brown
• 1 pepper, red, fresh
• 400 g tomato(s), chopped, from the can
• 330 g bamboo shoot(s), from the jar
• 200 ml vegetable stock
• 1 apple
• 1 egg(s)
• 2 garlic cloves
• 1 onion(s), red
• some breadcrumbs
• 15 g starch flour
• Salt
• black pepper, freshly ground
• some oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Recipe for a 3.5 l slow cooker, 200 watts

Place the tomatoes and bamboo shoots in the slow cooker’s ceramic pot with the liquid from the can and set to HIGH. Clean and slice the mushrooms, add them to the pot, and stir. Quarter and core the apple, and fold it in. In a larger cup, mix the cornstarch with the vegetable broth using a fork, then pour the liquid into the pot and mix well. Press the sausage meat out of its skin and into a bowl. Peel and finely dice the onion and garlic, and add it to the meat along with the egg. Halve the bell peppers, deseed them, and finely dice them, then add them to the meat and mix everything well. Stir in the breadcrumbs and season to taste with salt and pepper. Form the meat mixture into about 15 small balls. Heat the oil in a pan over medium heat and fry the meatballs until crispy on all sides. Then immediately add the meatballs to the pot, stir everything once, cover, and let it cook at the same heat for 2.5 hours. For a slow cooker with only 170 watts, I recommend 3 hours. Arrange the meatballs with the sauce and vegetables on a plate, garnish, and serve with rice, potatoes, or pasta, if desired.