Stew with meatballs

Ingredients for 4 servings:

• 500 g minced beef
• 1 handful of oat flakes
• 1 egg(s)
• Marjoram, dried
• Paprika powder
• 1 can kidney beans
• 1 can of corn
• 500 g mushrooms
• 1 bell pepper(s), red
• 700 g tomatoes, pureed
• 1 liter vegetable broth or meat broth
• 5 m.-sized potatoes
• 4 small onions
• salt and pepper
• Honey, sugar or xylitol
• possibly chili powder
• 2 cloves garlic

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

To make the meatballs, place the minced meat, egg, and oat flakes (a soaked roll will also work) in a bowl. Season with salt, pepper, marjoram, and paprika powder, knead well, and return to the refrigerator. Peel and chop the potatoes, and also chop the bell peppers and mushrooms. Peel and chop the onions and garlic. Heat a little oil in a saucepan and fry the onions and garlic. Add the passata and bring to a boil briefly. Pour in the vegetable stock and bring to a boil again. Form meatballs (ours were about the size of marzipan potatoes) and add them. Then add the potato pieces. When the potatoes are al dente, add the bell peppers and mushrooms. Simmer everything on low heat until the potatoes are tender. Finally, add the kidney beans and corn to the pan and heat through. Season everything again with salt and sweetener (honey, sugar, or xylitol). Season with chili if desired.