Unboring broad bean and meatball stir-fry

Ingredients for 4 servings:

• 600 g minced meat, mixed
• 3 onions
• 2 Pepper
• 5 garlic cloves
• 1 bunch of parsley
• 2 small tomatoes
• 2 jars beans, thick
• 1 tsp vegetable broth, instant
• 1 tsp, heaped coriander powder
• 2 tbsp paprika powder, sweet
• 1 tbsp savory, dried
• 1 tbsp cornstarch, approx.
• some oil
• salt and pepper
• possibly sugar
• possibly lemon juice

Instructions

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

for all those who didn’t like broad beans

For the meatballs, finely chop 1 onion, 1 chili pepper, and 2 cloves of garlic. Sauté in a pan and let cool slightly. Mix with the minced meat, egg, and 1/2 bunch of chopped parsley. Season with salt, pepper, 1 tablespoon of paprika, and the coriander. Form the finished minced meat mixture into small balls. Finely chop the remaining vegetables and set aside. Fry the meatballs in oil in a large pan until nicely browned. Remove the balls from the pan and continue cooking gently in the oven (120°C). Fry the remaining onions, chili pepper, and garlic in the frying fat. Briefly sauté the cornstarch, paprika, and savory (it should combine with the fat). Add the beans and their liquid to the pan and bring to a boil while stirring. Add the vegetable stock and diced tomatoes. Simmer until the sauce reaches the desired consistency, then taste and adjust seasoning if necessary (I sometimes add a little smoked paprika). Add the meatballs to the bean pan, sprinkle with parsley, and serve. We served it with a crusty rye baguette.