Meatballs in paprika sauce

Ingredients for 6 servings:

• 750 g minced meat, mixed
• 2 eggs
• 2 tbsp soy sauce
• 2 tsp mustard, medium hot
• 1 tsp sweet paprika powder
• 1 tsp salt
• 1 tsp black pepper
• 4 tbsp breadcrumbs
• n. B. Sunflower oil for frying
• 1 large bell pepper(s), green
• 1 large bell pepper(s), red
• 2 onions
• 200 g mushrooms, fresh
• 2 tbsp tomato paste
• ¼ liter veal stock (jar)
• 1 gr. jar tomatoes, pureed (approx. 800 g)
• 1 tsp, heaped rosemary, dried
• 2 tsp stock powder
• 3 tbsp, heaped Ajvar of your choice
• 1 tsp salt
• 1 tsp black pepper

Instructions

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

Tastes good even on the third day!

First, mix the mince thoroughly with the other listed ingredients and form 6 meatballs, each weighing approximately 125g. Heat sunflower oil in a large casserole dish or saucepan and fry the meatballs on all sides – do not cook them thoroughly; this will happen later in the sauce. Place the fried meatballs on a plate. Next, clean and dice the peppers, onions, and mushrooms, and sauté them in the frying fat. Add the tomato paste and let them brown slightly. Deglaze with the stock and add the passata. Season with rosemary, stock powder, ajvar, salt, and pepper, and bring to a boil. Now add the meatballs and simmer with the lid closed for about another 30 minutes. Finally, simmer for another 15 minutes with the lid slightly open – done. Parboiled rice or pasta go perfectly with the meatballs. Tips: If you like, you can add chili or hot paprika powder for more spice. If you have any unfinished shashlik, chili, or other tomato-based barbecue sauce lying around in your fridge, throw it in!