For the balls, pour the milk over breadcrumbs and allow to swell. Peel the onion, dice very finely. Skin the garlic, finely chop. Core and finely chop the peppers. Pluck the herbs from the stems, chop them (also for the sauce). Cut the scamorza into 12 large cubes. Knead the minced meat, breadcrumbs, egg, onion, garlic, pepperoni, mustard, tomato paste and herbs thoroughly and season with salt and pepper. Shape the mixture into 12 balls of approx. 60 g each and fill each with a scamorza cube. Then put enough breadcrumbs in a small but taller bowl that you can coat the balls one after the other by swirling them around. Hold ready.
For the sauce, peel the onion and cut into fairly large cubes. Roughly chop the garlic. Halve the peppers, remove the core and cut across into strips. Wash and core the peppers and cut into large cubes. Wash tomatoes, remove stalks, cut into small pieces. For herbs, see meatballs. In a large pan, sweat the onions, garlic and peppers in the oil until translucent. Stir in tomato paste and sauté briefly. Add the tomatoes, stir everything around, deglaze with the red wine and 100 ml water and simmer for 2 minutes. Then add the paprika and herbs, pepper and salt it and simmer over a medium heat for 20 minutes. Then tomatoes and peppers should be soft and the liquid should have reduced so much that it can hardly be seen. Transfer the mixture to a higher bowl and puree it finely with a hand blender. "Rinse" the pan with the remaining 100 ml of water and add the resulting stock to the sauce and mix in vigorously with the cooking cream. Then pour the sauce into a smaller saucepan and keep it ready.
For the spinach dumplings, peel the onion and dice it very finely. Skin the garlic, finely chop. Sweat both in a large saucepan in the oil until translucent and add the baby spinach in several servings. When the first portion starts to collapse, the next one, and so on. Always turn the spinach and add 1 tablespoon of water. This will prevent the onion from burning and the spinach will collapse faster. Then take it off the stove and let it cool down. During this, grate the Parmesan and stir it with a wooden ladle with ricotta, flour and egg yolk. Roughly chop the cooled spinach with a hand blender and fold into the ricotta. Season to taste with pepper, salt and nutmeg.