Summary

Ingredients

• 400 g round beef, lean, or tartare
• 2 onions)
• 1 clove garlic
• 1 large can (s) tomato (s), whole or chunky
• 1 bell pepper (s)
• 1 small chilli pepper (s)
• Vegetable broth, grained
• salt and pepper
• Herbs, mixed, fresh (thyme, rosemary, basil, parsley)

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Instructions

1. Finely chop the onion, bell pepper, chilli and herbs (as you like). Press the garlic clove through the garlic press or also finely chop it.
2. Preheat a coated pan. As soon as it is hot, add a small dash of water to the pan and sauté the pepper pieces, half of the onions, half of the garlic and the chilli. As soon as it wants to sit down, pour in some water again (not too much, just a splash at a time), then add the canned tomatoes. Swing out the can with water and add the water as well. Tear the tomatoes apart a little with the spatula while they are simmering and simmer them over a high flame. Stick with it so that nothing burns, but let a little roasted aromas develop. As soon as the sauce is reduced a little, add half of the herbs. Turn down the heat and let the sauce simmer.
3. Add the remaining onions, garlic, chilli and herbs to the minced meat. Season with salt, pepper and vegetable stock and shape the mixture into small balls.
4. Meanwhile, heat up the next coated pan and fry the meatballs one after the other using the same method (little water in the pan). They should brown a little on the outside, then take them out of the pan. Don`t leave it in for too long and turn it over and over again. When all are seared, add to the tomato sauce and finish cooking in it, approx. 10 minutes. Calmly test a ball, it should be just done, otherwise they will get dry.
5. Tip: I like to add a handful of sour currants or pomegranate seeds, it gives a delicious change in taste.