Meatballs with peach topping

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 600 g minced meat, mixed
• 1 egg(s)
• salt and pepper
• Paprika powder
• 1 tbsp margarine
• 1 stale roll
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• 1 tbsp margarine
• 1 can peach(s), half fruit, approx. 850 grams total weight, drained weight approx. 500 grams
• 20 cherries (imperial cherries from the jar)
• ½ tsp curry powder
• 200 ml whipped cream
• Sambal Oelek
• 100 g medium-aged Gouda

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

For the meatballs: Soak the bread roll in water, squeeze out excess water, and chop it up a bit. Peel and finely dice the onion. Mix both with the minced meat and egg, and season with salt, pepper, and paprika. Form four equal-sized meatballs from the minced meat mixture. Heat margarine or oil and fry the meatballs in it for 10-12 minutes on each side over a moderate heat. For the sauce: Drain the peach halves and collect the juice. Reserve four peach halves and cut the remaining peach halves into medium-sized cubes. Peel and dice the onion. Peel and dice the garlic clove. Lightly fry the diced onion and garlic in the margarine or oil. Then add the diced peach pieces and the Kaiser cherries, dust everything with curry powder, and sauté. Deglaze with 100 ml of the reserved peach juice. Pour in the cream and let the sauce reduce for about 1 minute. Season with salt and sambal oelek. Place the reserved peach halves on top of the meatballs. Cut the Gouda into strips and arrange them in a lattice pattern over the peach halves. Bake the meatballs in a preheated oven at 200°C until the cheese is melted. Serve the meatballs with the sauce and, if desired, with fried potato slices, French fries, or rice.