Beef meatballs in tomato sauce

Ingredients for 3 servings:

• 400 g ground beef, lean, or tartar
• 2 onions
• 1 garlic clove(s)
• 1 gr. can/n tomatoes, whole or chopped
• 1 bell pepper(s)
• 1 small chili pepper(s)
• Vegetable broth, granulated
• salt and pepper
• Mixed fresh herbs (thyme, rosemary, basil, parsley)

Instructions

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

Low-carb, low-fat

Finely chop the onion, bell pepper, chili, and herbs (if desired). Press the garlic clove through a garlic press or finely chop it as well. Preheat a non-stick pan. Once hot, add a little water and sauté the bell pepper pieces, half the onion, half the garlic, and the chili. As soon as they start to stick, add a little more water (not too much, just a splash at a time), then add the canned tomatoes. Rinse the can of water and add the water as well. While they’re simmering, tear the tomatoes apart a little with a spatula and then simmer over high heat. Stay there to prevent burning, but let a little roasting develop. Once the sauce has reduced slightly, add half the herbs. Reduce the heat and let the sauce simmer. Add the remaining onion, garlic, chili, and herbs to the minced meat. Season with salt, pepper, and vegetable stock and form the mixture into small balls. Meanwhile, heat the next nonstick pan and, using the same method (a little water in the pan), brown the meatballs one at a time. They should brown slightly on the outside, then remove from the pan. Don’t leave them in the pan for too long and turn them frequently. Once they’re all browned, add them to the tomato sauce and cook for about 10 minutes. Feel free to test a meatball; it should be just cooked through, otherwise they’ll be dry. Tip: I like to add a handful of sour currants or pomegranate seeds for a delicious change of flavor.