Texas Hot Pot

Ingredients for 4 servings:

• 400 g minced meat, mixed
• 2 green bell peppers
• 2 red bell peppers
• 1 can of corn
• 120 g peas
• 2 onions
• 2 rolls, old
• 2 eggs
• 1 tsp salt
• Paprika powder, sweet
• Paprika powder, hot
• 2 chili peppers (jalapenos)
• 4 tbsp oil
• 250 ml broth
• 4 tbsp Worcestershire sauce
• Cayenne pepper
• Parsley, flat

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Dice the onions. Soak the bread rolls and squeeze out any excess liquid. Mix the onions, bread rolls, ground meat, egg, salt, paprika, and finely chopped jalapenos. Form into small dumplings (approx. 4 cm in diameter) and fry in oil. Cut the bell peppers into strips. Keep the meatballs warm. Pour the broth into a pan and sauté the bell peppers for 15 minutes. Add the corn and peas and cook for 4 minutes. Add the meatballs to the sauce and simmer for a few minutes. Season with Worcestershire sauce and cayenne pepper, and sprinkle with parsley. Serve with baguettes.