Colorful meatballs in zucchini sauce

Ingredients for 4 servings:

• 1 stale roll
• 2 carrots
• 100 g corn
• 1 green bell pepper(s), cut into small cubes
• 500 g minced meat, mixed
• 1 egg(s)
• 1 clove(s) garlic, finely chopped
• 1 tbsp tomato paste
• some oregano, dried
• salt and pepper
• some oil or clarified butter, for frying
• 1 onion(s), finely chopped
• some oil for frying
• 2 small zucchini
• 2 tbsp tomato paste
• 600 ml vegetable stock
• 200 g brunch, paprika peppers (or cream cheese paprika)
• 1 clove(s) garlic, finely chopped
• some rosemary, finely chopped
• Salt
• 1 tsp cornstarch, to thicken the sauce

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

To make the patties, first soak the bread roll in cold water. Peel the carrots, cut them into 1/2 cm cubes, and boil them in salted water until al dente. Finally, add the corn and diced bell peppers and cook them briefly. Then place the vegetables in a sieve and let them drain. Place the minced meat in a bowl. Squeeze the excess water out of the soaked bread roll and add it to the pan along with the egg, garlic, tomato paste, and vegetables. Season with oregano, salt, and pepper, and knead everything together well. Then form into eight patties. Heat a little oil (or clarified butter) in a pan and fry the patties on both sides over medium heat until golden brown. Meanwhile, for the sauce, briefly fry the chopped onion in a pan with a little oil. Cut the zucchini into 1/2 cm cubes, add them, and sweat briefly. Mix in the tomato paste and pour in the vegetable stock. Stir in the brunch (or cream cheese) and season the sauce with garlic, rosemary, and salt. Simmer gently for about 10 minutes—the zucchini cubes should still have some bite. Then, mix the cornstarch with a little water to thicken the sauce. Serve the meatballs with zucchini sauce and mashed potatoes and/or salad.