Meatballs – peppers – pot

Ingredients for 4 servings:

• 3 bell peppers, colored
• 1 jar tomato peppers, cut into strips
• 600 g minced meat, mixed
• 2 m.-sized onion(s)
• 1 large egg(s)
• 4 tbsp breadcrumbs
• 2 packs of tomato sauce
• n. B. water
• salt and pepper
• Paprika powder, sweet
• some ketchup
• some oil for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and dice one onion. Mix the minced meat with the egg, breadcrumbs, and diced onion, and season with salt, pepper, and paprika. Heat the oil in a large, medium-high pot. Form the meatball mixture into small balls and fry them. While frying, peel and dice the other onion, and wash, deseed, and slice the bell pepper. Once the meatballs are browned, remove them from the pot and set aside. Briefly sauté the diced onion in the fat and then add the strips of bell pepper. Drain the tomato sauce and add it after 5 minutes. Simmer for another 5 minutes. Now, in a bowl, mix the tomato sauce with the required amount of water according to the package instructions and use it to deglaze the vegetables. Bring to a boil, add the meatballs, and simmer over low heat for 10 minutes. Add more water if necessary. Season to taste with the spices and a small dash of ketchup. Serve with pasta or rice and a green salad. I also often use frozen, pre-sliced ​​peppers, due to time constraints.