Sandra's sauce with meatballs

Ingredients for 4 servings:

• 2 bell peppers, green
• 3 bell pepper(s), red
• 6 tomatoes
• 2 garlic cloves
• 2 chili peppers
• 2 onions, diced
• 500 g minced meat
• 1 egg(s)
• 1 tsp parsley
• Rolls, soaked bread, or breadcrumbs
• Oil or vegetable cream
• Salt and pepper various spices (according to taste)
• Spice(s) of your choice

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

similar to the leccho

Peel and dice one of the two onions. Knead the minced meat with the egg, diced onion, and soaked breadcrumbs (or breadcrumbs). Season to taste with salt, pepper, and various spices. Then form the minced meat into palm-sized meatballs. Wash the bell peppers and chili peppers, remove the cores, and cut into larger cubes. Wash the tomatoes and cut them into eighths. Peel the second onion and slice into rings. Peel the garlic and chop it slightly. For the sauce, briefly fry the onion and garlic in a pan or wide saucepan with oil or vegetable cream. Then add the diced bell peppers, tomato quarters, and chili cubes, then fry for about 5 minutes and season lightly with salt and pepper. Then simmer the mixture with the lid on over medium heat for about 20 minutes, stirring occasionally. Meanwhile, fry the meatballs/ballettes in a second pan with hot oil or vegetable cream on each side. At the end of the roasting process, coarsely puree the pepper, tomato, and chili mixture and add the meatballs. Simmer briefly to allow the meatballs to cook through. Finally, season the sauce to taste, if necessary. Chop the parsley, add it, and serve immediately. This goes perfectly with pasta or potatoes.