Meatballs in vegetable sauce

Ingredients for 4 servings:

• 350 g minced meat, mixed
• 4 tbsp natural yogurt
• 2 tsp mustard
• salt and pepper
• Sugar
• 2 m.-sized onion(s)
• e.g. breadcrumbs
• 3 m.-large carrot(s)
• 1 m.-large zucchini
• 1 large red bell pepper(s)
• 2 tomatoes
• n. B. water
• 1 pack of tomato sauce

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Peel the onions and dice very finely. Make a minced meat dough from the minced meat, yogurt, a diced onion, mustard, pepper, and salt. Add enough breadcrumbs to form small balls (about 1 heaped teaspoon of minced meat). This works best with wet hands. Heat a little oil in a pan and fry the meatballs until browned on all sides. Remove from the pan and set aside. Now clean the vegetables. Dice the carrots and peppers and cut the zucchini into sticks. Peel and deseed the tomatoes, and dice them as well. Fry the second diced onion in the pan until golden brown, add the diced carrots and zucchini, and fry them too. Finally, add the diced peppers and tomatoes. Sauté briefly; the vegetables should still be crunchy. Then top up with water (as needed, depending on how much sauce you want). Bring to a boil briefly and thicken with the tomato sauce. Season everything again with salt, pepper, and sugar (to enhance the flavor of the vegetables). Add the meatballs and heat briefly again. Serve with rice or white bread.