John Myers
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Italian Meatballs with Paprika Tomato Sauce
The perfect italian meatballs with paprika tomato sauce recipe with a picture and simple step-by-step instructions.
sauce
- 2 piece Red pepper (450 g)
- 450 g Tomatoes
- 1 Fresh onion
- 1 teaspoon Italian herbs, dried
- Salt, pepper, olive oil
meatballs
- 2 Organic eggs
- 100 g Freshly grated Parmesan
- Breadcrumbs
- Salt, pepper, paprika
- 1 Little ones Charlotte (or garlic)
- Rapeseed oil
- 700 g Organic minced meat, mixed
- Preheat the oven to 180 degrees. Clean the vegetables (peppers, tomatoes, onions, chili peppers) and cut into large pieces, halve the tomatoes. Put everything in a baking dish and sprinkle with an Italian spice mixture, salt and pepper and pour some olive oil over it, mix everything well and place in the oven for 25 minutes (top rail). Then put in a blender and puree, or puree in a saucepan and with a blender. The sauce is ready. The baking dish is still in use, as is the oven.
- Mix all the ingredients for the meatballs and form small balls. Fry these in portions in hot oil and place in the casserole dish, place in the oven and cook for another 10 minutes.
- I made ribbon noodles with it, you can also eat mashed potatoes or polenta with it.
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