Summary

Ingredients

• 600 g minced meat, mixed
• 3 onion (s)
• 2 hot peppers
• 5 clove (s) garlic
• 1 bunch parsley
• 2 small tomato (s)
• 2 glasses beans, thick
• 1 teaspoon vegetable stock, instant
• 1 teaspoon, heaped coriander powder
• 2 tablespoon paprika powder, sweet
• 1 tablespoon savory, dried
• 1 tablespoon cornstarch, approx.
• some oil
• salt and pepper
• possibly sugar
• possibly lemon juice

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Instructions

1. For the meatballs, sauté 1 onion, 1 pepper and 2 cloves of garlic in a pan, let cool a little. Mix with the minced meat, egg and 1/2 bunch of chopped parsley and season with salt, pepper and 1 tablespoon paprika powder and coriander. Then shape small balls from the finished minced meat mixture.
2. Also cut the remaining vegetables into small pieces and set aside. Now fry the meatballs in oil in a large pan until they are nice and brown. Remove the balls from the pan and continue to cook gently in the oven (120 ° C).
3. Fry the remaining onions, peppers and garlic in the frying fat. Also sweat the cornstarch, paprika and savory briefly (should combine with the fat). Put the beans with the liquid in the pan and bring to the boil while stirring.
4. Add the vegetable stock and the diced tomatoes. Let everything boil down until the sauce has the desired consistency, then season to taste and, if necessary, add seasoning (I also use some smoked paprika powder).
5. Put the meatballs in the bean pan, sprinkle with parsley and serve. We ate crispy rye baguette with it.