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. Make a meatball batter from the minced meat, an egg, a diced onion (I sometimes grate the onion too), the breadcrumbs, 2 teaspoons of salt and a lot of pepper. If you like, you can add paprika powder or mustard or use your usual minced meat batter. Shape it into small dumplings. Cut the second onion and peppers into strips.
2. Melt some neutral oil or clarified butter in a high pan, fry the meatballs in it and remove them when they are done.
3. Now fry the onion strips in the pan. Possibly add a little more frying fat. Sauté the paprika strips also briefly, deglaze with the stock and simmer everything for approx. 3-5 minutes, just long enough for the paprika strips to be firm to the bite. Add ajvar and cream and season with salt and pepper. Mix the potato starch with water and use it to thicken the sauce. Finally, heat the meatballs in the sauce.
4. With rice or noodles.
5. Tip:
6. If you like to eat spicy, you can also take cayenne pepper or hot ajvar.