Meatballs on Paprika Strips
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g minced meat, half and half
- 1 egg (s)
- some breadcrumbs
- marjoram
- thyme
- parsley
- Garlic
- salt and pepper
- Paprika powder, hot as rose
- paprika powder, noble sweet
- 1 red pepper (s)
- 1 bell pepper (s), yellow
- 1 green pepper (s)
- 1 vegetable onion (s)
- some oil, for frying
- 1 teaspoon sugar
- 1 small Can / s tomato paste
- 1 shot white wine (powerful shot)
- 1 can tomato (s), cut into pieces
- 1 teaspoon broth, instant
- Spaetzle or rice your choice, cooked
Print Recipe
Pin Recipe Instructions
- Wash one green pepper and cut it into small pieces. Mix with the egg, some breadcrumbs, plenty of spices if necessary (don`t skimp on it) and mix with the minced meat. Shape it into about 9 balls and fry them in a little hot oil on each side. Let fry for a few minutes. Take out the balls, turn off the stove first.
- Now you can also put on water and cook spaetzle or rice according to the package insert.
- Halve the vegetable onion and cut into strips. Clean the red and yellow peppers and cut into strips. Open the tomato paste, prepare with the sugar, the opened white wine, the opened can of tomato pieces and the broth.
- Now heat the oil again in the same pan on high heat (if necessary add a little more) and first sweat the onion strips, then add the pepper strips. Add about 1 teaspoon of sugar, then stir in the tomato paste. Deglaze with a strong dash of white wine and the tomato pieces and season to taste with about a spoonful of broth. Add meatballs again.
- Serve with spaetzle or rice.
- Note: It is up to you whether you use fresh or dried herbs.
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