Tomato and pepper pan with meatballs

Ingredients for 4 servings:

• 3 medium-sized bell peppers, color to taste
• 3 m.-large tomato(s)
• 1 m.-large zucchini
• 1 m.-sized onion(s)
• ½ tube(s) tomato paste
• e.g. tomato ketchup
• 500 g minced meat, mixed
• 1 egg(s)
• Salt
• pepper
• Paprika powder, sweet
• Paprika powder, hot
• chili powder
• 3 tbsp olive oil
• n. B. water

Instructions

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

Mix the minced meat with the egg and season with pepper, salt, and both types of paprika. Mix well and let stand for 1/2 hour. Mix again and form small balls. Wash the vegetables. Remove the insides of the peppers and the stems of the tomatoes, and trim the ends of the zucchini. Peel the onion. Cut the peppers into pieces approximately 4×4 cm in size. Quarter or eighth the tomatoes and onions depending on their size. Halve the zucchini lengthwise and cut into slices approximately 1-1.5 cm thick. Heat 3 tablespoons of olive oil in a large pot and briefly fry the vegetables. Add about 200 ml of water and cook the vegetables until al dente. Add ketchup and tomato paste until the mixture has the consistency of runny yogurt. Bring to a boil and season with salt, pepper, paprika, chili powder, or dried chilies. Add the meatballs and simmer gently over low heat for about 20 minutes, until the meatballs are cooked through. Rice, pasta or baguette go well with it.