Summary

Ingredients

• 2 medium onion (s)
• 2 cloves garlic)
• 100 g sheep cheese
• 1 egg (s)
• 3 tablespoon breadcrumbs
• 0.5 teaspoon ½ thyme, rubbed
• 0.5 teaspoon ½ rosemary, cut
• 600 g minced meat, mixed
• salt and pepper
• 2 tablespoon olive oil
• 4 medium bell pepper (s), red
• 300 ml broth
• 100 ml cremefine
• 1 teaspoon cayenne pepper

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Instructions

1. Peel and dice an onion and finely dice the sheep`s cheese. Mix the onion and a crushed clove of garlic, sheep`s cheese, egg, breadcrumbs, thyme, rosemary and minced meat, season with salt and pepper. Shape the minced meat mixture into approx. 8 rolls, fry in heated oil over medium heat for approx. 10 minutes on all sides, remove and keep warm.
2. For the sauce, halve the peppers, clean, wash, cut into large cubes and sauté with the 2nd diced onion and the 2nd crushed garlic clove in the remaining roast stock over medium heat. Pour in the stock and cook covered for about 10 minutes. Puree the sauce, stir in Cremefine and season with salt and pepper and cayenne pepper. Add minced meat rolls, heat briefly and serve.
3. Kritharaki (Greek noodles) go well with it.