Meatballs in Tomato and Pepper
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced meat, mixed
- 2 cloves garlic)
- 2 onions)
- 500 ml tomato (s), strained, or peeled tomatoes from the can
- 1 teaspoon, heaped marjoram
- 1 teaspoon, heaped basil
- 1 teaspoon, heaped oregano
- 1 teaspoon, heaped thyme
- 1 glass ajvar
- 1 bell pepper (s)
- 2 tomato (s)
- 1 cup breadcrumbs, or a stale bun
- 1 egg (s)
- 1 tablespoon mustard
- some olive oil
- 1 tablespoon paprika powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Knead the mince with the egg, mustard, breadcrumbs (or soaked and squeezed bun, paprika powder, pepper, salt, a finely chopped onion, a finely chopped clove of garlic into a mass and form table tennis-sized balls. Then place them in a baking dish.
- Cut the bell pepper into strips, chop the remaining onion and garlic into large pieces and quarter the tomatoes.
- In a tall vessel, puree the tomatoes, the ajvar, half of the paprika strips, the diced tomatoes, the herbs (thyme, oregano, marjoram and basil), a little olive oil (about 1 tablespoon), a little pepper and a little salt with a blender.
- Spread the remaining paprika strips between the meatballs and spread the tomato-paprika sauce over them. Put the whole thing in the oven at 175 degrees (convection) for about 35-40 minutes on a medium setting and cook.
- Rice goes well with it.
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