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. In a large bowl, mix minced meat with 1 egg, 1 tablespoon mustard, 1 cup breadcrumbs, 1 tablespoon paprika powder, salt, pepper, 1 finely chopped onion, and 1 finely chopped garlic clove until combined. Form the mixture into table tennis-sized balls. Place them in a baking dish, cover, and refrigerate while you prepare the other ingredients.
2. Cut the bell pepper into strips. Chop the remaining onion and garlic into large chunks. Quarter the tomatoes.
3. In a blender, combine the strained tomatoes (500 ml), ajvar (1 glass), half of the bell pepper strips, the quartered tomatoes, thyme, oregano, marjoram, basil, about 1 tablespoon olive oil, salt, and pepper. Blend for 1-2 minutes until smooth.
4. Uncover the meatballs and spread the remaining bell pepper strips between and around them. Pour the sauce over the meatballs.
5. Bake at 175°C (350°F) with convection heat for 35-40 minutes.
6. Serve with rice.