Meatballs in paprika sauce with risotto

Ingredients for 4 servings:

• 1 onion(s)
• 2 tbsp butter
• 200 g risotto rice
• 500 ml vegetable stock
• 150 g peas, frozen
• 600 g minced beef
• 1 onion(s)
• 50 g breadcrumbs
• 1 egg(s)
• 1 egg yolk
• salt and pepper
• Paprika powder
• Parsley
• Oil for frying
• 1 small bell pepper(s), red
• 1 onion(s)
• 1 tbsp tomato paste
• 400 g tomatoes, peeled (can also works)
• 125 ml vegetable stock
• Salt
• Oregano, shredded
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

For the risibis, dice the onion and sauté in melted butter. Add the rice and sauté until translucent. Add the liquid and cook for about 25 minutes. Add the peas about 10 minutes before the end of the cooking time. For the dumplings, make a dough from the ingredients, form dumplings, and fry in oil for about 5 minutes on all sides. For the sauce, roughly dice the bell pepper and onion and sauté. Add the tomatoes (very finely diced, almost like a paste) and tomato paste. Add the stock and simmer for 10 minutes. Season the sauce with salt, pepper, oregano, and cayenne pepper, and add the dumplings to the sauce.