Meatballs in colorful curry sauce

Ingredients for 4 servings:

• 400 g minced meat
• 1 egg(s)
• 2 tbsp breadcrumbs
• 1 m.-sized jacket potato(s)
• 1 onion(s)
• 1 sprig lovage
• some parsley, chopped
• Salt
• pepper
• 1 tsp curry
• 500 ml meat broth
• 2 tbsp butter
• 1 stalk(s) leek (approx. 150 g)
• 100 g mushrooms
• 1 red bell pepper(s)
• 2 tbsp flour
• 2 tbsp curry
• possibly crème fraîche

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Mix the minced meat with the egg, breadcrumbs, finely grated potatoes, chopped onion, herbs, and spices. Form small dumplings with your hands and add them to the boiling meat broth. Cook over low heat for about 10 minutes. Wash and trim the vegetables. Slice the leek, dice the mushrooms, and strip the bell pepper. Sauté the finely chopped vegetables in butter in a high, hot pan for about 5 minutes. Add the flour and curry powder and sauté. Deglaze everything with the meat broth and bring to a boil. Now add the meatballs and simmer for a further 3 minutes. Stir in the pepper and curry powder. Add a little salt if desired. Alternatively, you can use pickled, drained tomato peppers out of season. If you like, stir in a little crème fraîche to the curry sauce at the end.