Meatballs with peppers and tomatoes

Ingredients for 2 servings:

• 250 g minced meat, mixed
• 1 red pepper(s), quartered
• 1 tomato(s), quartered
• 1 stale roll
• Water for soaking
• 1 onion(s)
• salt and pepper
• Herbs of your choice
• Butter or margarine for frying
• possibly flour or breadcrumbs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Soak the bread roll in water. Peel the onion, deseed the bell pepper, and deseed the tomato (otherwise it will be too watery). Then cut everything into fine cubes (the bell peppers and tomatoes don’t need to be as finely diced as the onion). The amount of bell peppers and tomatoes can vary (I usually only use half of each). If you like, you can also briefly sauté the onion in butter until translucent. Add the egg, onion, bell pepper, tomato, and seasoning to the minced meat and mix well. This is best done with a large spoon or with your hands. Squeeze out the bread roll well, add it to the minced meat, and mix well again. The more thoroughly you mix and knead, the better and fluffier the result will be. If someone can taste the raw mixture, they should do this again now; otherwise, a small test sample can be fried (I prefer the second option). Now form even, not too small, balls and flatten them. This should make about 7-10 balls. If you like, you can coat them in flour or breadcrumbs. I prefer them without. Heat a nonstick pan with a little butter or margarine and add the meatballs. Briefly sear them on both sides and then cook them for about 15-20 minutes (turning occasionally) over medium heat. I serve them with potato salad or a very simple rice salad.