Summary

Ingredients

• 500 g minced beef
• 1 egg (s)
• 0.5 ½ cup breadcrumbs
• 500 g paprika (s), colored
• 1 can / s tomato (s) (pizza tomatoes)
• Vegetable broth
• 6 large potato (s)
• Oil (olive oil)
• salt
• pepper
• Paprika powder, hot
• Lovage
• basil
• Garlic powder

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Instructions

1. Boil unpeeled potatoes in salted water for 15-20 minutes until tender. Drain and cut into wedges once cool enough to handle.
2. In a bowl, combine minced beef, egg, breadcrumbs, paprika powder, salt, pepper, and basil. Mix well and form into small meatballs.
3. Heat olive oil in a large pan over medium-high heat. Fry the meatballs for 5-7 minutes, turning occasionally, until browned on all sides.
4. Slice the colored peppers and add to the pan. Fry for 2-3 minutes.
5. Add the canned tomatoes and roughly 1/2 to 1 cup of vegetable broth (optional). Season with hot paprika powder, salt, pepper, and garlic powder.
6. Reduce heat to medium-low and simmer for 20 minutes, stirring occasionally, until the meatballs reach an internal temperature of 71°C (160°F).
7. While the meatballs simmer, heat olive oil in another pan over medium-high heat. Fry the potato wedges for 5-10 minutes, stirring occasionally, until golden and crispy. Season with salt, pepper, hot paprika powder, and garlic powder.
8. Serve the meatballs and sauce with the crispy potato wedges.