Tuscan meatballs

Ingredients for 3 servings:

• 300 g minced meat
• 2 shallots
• 1 garlic clove(s)
• 1 egg(s)
• 2 tbsp, heaped breadcrumbs
• 2 tbsp, heaped Parmesan, freshly grated
• 1 tbsp, crushed paprika powder, sweet
• 1 tsp. sautéed oregano, dried and shredded
• 1 tsp, stripped rosemary needles, dried, finely chopped
• n. B. Salt
• 200 g bell pepper(s), red
• 200 g tomatoes
• 1 bunch of parsley
• 200 g shallot(s)
• 3 garlic cloves
• 40 g dried tomatoes, diced
• 1 lemon(s), peel, untreated
• 30 g paprika paste, mild, alternatively paprika powder, mild
• 200 ml vegetable broth or vegetable stock, unsalted
• 1 tsp, stripped rosemary needles, dried, finely chopped
• 1 tsp, heaped oregano, dried and shredded
• n. B. Salt
• Fat for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

a quick Italian lunch

For the meatballs, clean and finely dice the shallots. Clean and finely dice the garlic. Mix all of the prepared ingredients for the meatball mixture and knead into a dough. Let them swell for about 10 minutes, then form into small balls. Fry in a greased pan until the balls are evenly browned. Remove, drain the fat on kitchen paper, and cover to keep warm. For the sauce, wash, peel, deseed, and slice the bell peppers. Peel, deseed, and slice the tomatoes. Clean and finely dice the shallots and garlic cloves. Wash the parsley, shake dry, and chop finely. Set aside. Fry these ingredients in the hot frying fat from the balls, turning frequently. Fold in the sun-dried diced tomatoes, paprika paste, and lemon zest and sauté until the mixture begins to brown. Stir in the meatballs, broth, rosemary, and oregano, and season with salt. Bring to a boil, cover, and simmer gently for about 15 minutes. Stir in the chopped parsley, let stand for 5 minutes, and season with salt again if desired. Serve with spaghetti, spaetzle, or a fresh crusty bread roll.