Mix the minced meat with the egg, flour and crumbs until you get a creamy mixture and everything is well mixed. Shape the mixture into small balls 3 - 4 cm in diameter and roll in flour. Place the balls on a plate and cover with cling film.
Cut the peppers, onions and tomatoes into small cubes and set aside.
Heat the oil in a pan until it is really hot. Carefully place the meatballs in the pan and fry on all sides for 3 - 4 minutes. Then carefully remove the balls from the pan.
Place the onions in the oil and cook until translucent. Add the diced paprika and tomatoes, season with a little salt, pepper and ground caraway seeds. Always stir! After a few minutes add the tomatoes, mix with the vegetables and simmer briefly. Then add the sugar and a dash of balsamic vinegar and stir until everything is combined. Put the meatballs in the sauce and drizzle lightly with sauce. Put the stove on the lowest setting, put the lid on the pan and let everything simmer slowly for about 30 minutes.
Cook the bulgur or the bulgur-quinoa mixture in salted water according to the instructions on the package until it is nice and soft (can go longer than indicated), strain, but do not put off. Put the butter in the pan, let it melt and wait until it smells nice and nutty and turns a light brown color. Then add the bulgur and fold in well. Put the lid on and move it away from the stove.
The meatballs should be good by now. If the sauce is a little too thin, just thicken it with corn starch or a little flour. Now season the sauce to taste. Depending on your taste, add a little salt, pepper, sugar and / or balsamic vinegar.
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