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
Meatballs in Tomato and Pepper
Meatballs in Tomato and Pepper

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.

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