Paprika meatballs with herb cream

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 2 rolls
• 1 onion(s)
• 1 egg(s)
• 2 pointed peppers, red
• 200 g herb cream cheese
• 2 cups of ready-made product (“cream plus bouillon herbs” from the refrigerated section)
• 125 g grated cheese (Emmental, Gouda or similar)
• salt and pepper
• Paprika powder, sweet
• Oil, for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Dice the onion and bell peppers, and soak the two bread rolls in water. Combine the minced meat, diced onion, squeezed-out bread rolls, egg, half of the diced bell peppers, grated cheese, and cream cheese in a bowl and knead well. Season. Form the mixture into meatballs. Fry the balls in oil until crispy brown on all sides, remove from the pan, and keep warm. Add the remaining diced bell peppers to the pan juices, pour in the cream, and refill a jug with water. Bring the sauce to a boil briefly. If desired, stir in additional chopped herbs. This dish tastes delicious with pasta, rice, or potatoes.