Meatballs in Tomato and Pepper

Summary

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

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Instructions

1. 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.
2. Cut the bell pepper into strips, chop the remaining onion and garlic into large pieces and quarter the tomatoes.
3. 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.
4. 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.
5. Rice goes well with it.