Meatballs in paprika cream sauce

Ingredients for 3 servings:

• 350 g minced meat, mixed
• 1 small egg(s)
• 50 g shallot(s), finely diced
• 10 g garlic, finely diced
• 2 tbsp, sifted breadcrumbs
• 1 tbsp, crushed paprika powder, sweet
• ½ tsp white pepper, finely ground
• ½ tsp allspice powder
• n. B. Salt
• 200 g bell pepper(s), cut into strips
• 100 g carrot(s), finely diced
• 100 g shallot(s), finely diced
• 10 g garlic, finely diced
• 400 ml vegetable broth or vegetable stock, unsalted
• 100 ml whipped cream
• 30 g paprika paste, mild, alternatively paprika powder mild
• 1 tsp, heaped white pepper, finely ground
• n. B. Salt
• some fat for frying
• e.g. parsley, chopped

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

a recipe from the leftover kitchen

For the meatballs, knead the shallots and garlic with the remaining ingredients into a dough, season with salt, and set aside for 10 minutes to swell. Prepare the vegetables and parsley and set aside, covered. Form the minced meat into small balls. Fry them in a frying pan with a little fat, stirring frequently, until the balls are browned all over. Remove the meatballs with a slotted spoon, remove any excess fat with kitchen paper, and keep warm, covered. Fry the finely chopped vegetables, shallots, and garlic in the frying fat, stirring frequently, until they begin to brown. Deglaze the vegetables with the stock, stir in the paprika paste and pepper, season with salt, and bring to a boil. Add the meatballs, cover the pot, and simmer gently for 10-15 minutes. Stir in the cream and bring the dish back to a boil briefly. Before serving, stir in the chopped parsley and season with salt again if necessary. Serve with pasta or any kind of potato, rice, or a warm baguette.