Summary

Ingredients

• 8 bell pepper (s)
• 3 onion (s)
• 3 clove (s) garlic
• 1 can tomato paste
• 500 ml beef broth
• possibly cornstarch
• 1 pinch (s) pepper
• 1 kg mett
• possibly onion (s)
• possibly mustard
• possibly salt and pepper
• possibly egg (s)
• possibly breadcrumbs

Also:

• 10 olives
• slice Pineapple (s) from the can
• 3 tomato (s)
• 6 slices Gouda, young
• 1 feta cheese
• 1 clove garlic
• 1 bunch thyme
• oil
• salt and pepper

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Instructions

1. Dice the peppers or cut into strips. Dice the onions and garlic cloves and fry them in a saucepan with a little oil. Then add the cut peppers and fry a little.
2. Then mix in the tomato paste and after about 3 minutes deglaze with the broth. Bring everything to the boil briefly and then simmer for about 10 minutes. The mass should be a little creamy, otherwise thicken a little with cornstarch before spreading it on a baking sheet.
3. Shape the meatballs into meatballs. Depending on your taste, the meatballs can be made with onions, salt, pepper, mustard, eggs and breadcrumbs. Fry the meatballs and then spread them on the tray.
4. Cover some of the meatballs with pineapple and gouda slices. Cover one part with tomato and gouda slices.
5. For the other meatballs, make a mixture of crumbled feta, chopped olives, garlic, thyme, pepper, salt and oil and brush the meatballs with it.
6. Then slide the tray into the oven on the middle rack and bake the meatballs at 175 ° C for about 20 minutes.
7. Rösti, French fries, rice or potato salad go well with this.