Meatballs with spinach and tomato sauce

Ingredients for 4 servings:

• 500 g minced beef
• 1 can of tomatoes, chopped
• 1 tbsp, heaped peppercorns, green, pickled
• 1 tbsp pepper, red
• 1 tbsp vegetable broth
• 1 dash of cream, according to taste
• 2 slices of toast
• 1 onion(s)
• 1 bunch parsley, fresh, can also be frozen
• 1 egg(s)
• salt and pepper
• 1 tbsp tomato paste
• 1 bell pepper(s), red
• 500 g fresh leaf spinach
• 1 tbsp gyro seasoning
• 1 tbsp garlic granules
• 1 cup broth

Instructions

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

simply

Soak the toast in water. Peel the onion and finely dice. Dice the bell pepper. Finely chop the parsley. Wash and roughly chop the spinach leaves. Mix the minced meat, onion, squeezed-out toast, egg, and chopped parsley into a paste. Season with salt, pepper, gyro seasoning, garlic, and green and red pepper. Knead until a nice dough forms. Roll the meatballs. Brown the meatballs in the frying fat on all sides. Then remove from the pan. Briefly fry the bell peppers in the pan. Add the chopped spinach. Sauté the spinach briefly (about 3 minutes) with the lid closed. Add a small can of chopped tomatoes, the tomato paste, and the cup of broth. Season with salt, pepper, and a pinch of sugar. If desired, add a little cream. Now add the seared meatballs to the sauce and simmer on low heat for about 10 minutes. We had tagliatelle with it.