Colorful meatball pan

Ingredients for 2 servings:

• 4 sausages, coarse
• 2 onions
• 1 garlic clove(s)
• 2 bell peppers, yellow and orange
• ½ large zucchini
• 1 can of tomatoes, chunky, seasoned
• 1 tsp oil (basil oil or olive oil)
• ½ tsp paprika powder, smoked
• ½ tsp paprika powder, hot
• 100 ml meat broth or tomato juice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Form small balls from the sausage meat (I used men’s sausages filled with cheese and onion), simply press them out of the casing in portions; it works well. Fry them in a pan without adding any fat on all sides until golden brown. Set the balls aside. Wipe off any rendered fat and add a little basil oil to the pan. Finely dice the onion and garlic and fry them briefly along with the diced bell pepper and zucchini. Shortly after, pour in the tomato juice, add the tomatoes, and season. Simmer everything for about 8-10 minutes over medium heat with the lid closed; the vegetables should retain some bite. I didn’t need to add any salt to the dish at all, as the sausage and tomatoes imparted enough flavor. We served it with basmati rice; it also tastes good with pasta.