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.