Meatballs in Paprika Cream Sauce

Summary

Ingredients

• 500 g minced meat, mixed
• 1 egg (s)
• 2 onions)
• 4 tablespoon breadcrumbs
• salt and pepper
• 2 bell peppers, green and / or red
• 400 ml vegetable stock
• 100 ml cream
• 2 tablespoon ajvar (paprika paste, mild or spicy)
• some sauce thickener or potato starch
• possibly paprika powder
• possibly mustard

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Instructions

1. Combine 500 g minced meat, 1 egg, 1 diced onion, 4 tablespoons breadcrumbs, 2 teaspoons salt, and pepper in a bowl. Optionally stir in paprika powder or mustard. Shape mixture into small meatballs. Cut the remaining onion and bell peppers into strips.
2. Heat neutral oil or clarified butter in a large pan over medium-high heat. Fry meatballs for 8-10 minutes, turning occasionally, until browned on all sides and internal temperature reaches 71°C / 160°F. Remove meatballs and set aside.
3. In the same pan, fry the onion strips over medium heat for 3-4 minutes. If needed, add more oil or clarified butter. Sauté the bell pepper strips for 2 minutes.
4. Pour vegetable stock into the pan, scraping up any browned bits. Simmer for 3-5 minutes until peppers are firm-tender. Stir in ajvar and cream. Season with salt and pepper.
5. Mix potato starch with a small amount of water to make a thin paste. Stir into sauce and simmer for 1-2 minutes until thickened. Return meatballs to pan and simmer for 2-3 minutes to heat through.
6. Serve with rice or noodles.