John Myers
Ingredients for 3 servings:
- 500 g minced meat, half and half
- 1 onion(s)
- 1 roll, old
- 1 egg(s)
- some salt
- some black pepper, freshly ground
- some paprika powder, hot and sweet
- some mustard
- some cayenne pepper
- 2 cloves garlic, or more if desired
- 1 tbsp parsley, frozen
- 3 bell peppers, red – yellow – green
- 1 large onion(s)
- some olive oil for frying the vegetables
- ¼ liter vegetable broth
- some salt
- some black pepper, freshly ground
- 2 tbsp tomato paste
- ½ cup sour cream
- 2 tbsp paprika paste, from the tube
- some Tabasco, some dashes – depending on how spicy you want it
- 1 garlic clove(s), as needed
- some ketchup, hot – as needed
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Meatballs: Soak the bread rolls in cold water. Then squeeze out excess water. Peel the onion, halve it, slice it, then cut it into small cubes. Peel the garlic cloves, slice it thinly, and crush it with a little salt. Mix the meatball ingredients into a smooth dough. Form small balls (always moisten your hands with cold water). Fry the meatballs all over in hot fat. For the sauce: Wash, deseed, quarter, and slice the bell peppers. Peel, halve, and slice the onion. If desired, peel the garlic clove, slice it thinly, and crush it with a little salt. Sauté the onions in hot fat, add the bell pepper strips and garlic, and let them roast slightly. Add the tomato and bell pepper paste, sauté briefly (not too hot, or it will become bitter!), then deglaze with the vegetable stock. Cover and simmer until al dente (about 4 minutes). Allow the liquid to reduce slightly. Season with salt, pepper, and Tabasco (caution: Tabasco is extremely hot, so a few drops are enough). If desired, puree some of the sauce with a hand blender. Stir in the sour cream. Do not let it boil any further, or the sauce will curdle. Stir in some hot ketchup, if desired—but this is not necessary. Serve the meatballs with the sauce. Serve with boiled potatoes or pasta.
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