Summary

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

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Instructions

1. Wash the green pepper and cut into small pieces. In a bowl, combine the minced meat, egg, a handful of breadcrumbs, chopped green pepper, marjoram, thyme, parsley, minced garlic, salt, and pepper. Use fresh or dried herbs as preferred. Mix gently and refrigerate for at least 15 minutes.
2. Shape the mixture into 9 meatballs.
3. Heat oil in a large pan over medium-high heat. Fry the meatballs for 3 minutes on each side until browned and cooked through (internal temperature 70°C/160°F). Transfer to a plate.
4. Meanwhile, bring salted water to a boil in a separate pot and cook spaetzle or rice according to package directions.
5. Halve the onion and cut into strips. Clean the red and yellow peppers and cut into strips.
6. Heat a little more oil in the same pan over medium-high heat. Sauté the onion strips for 2 minutes until softened. Add the pepper strips and cook for 3 minutes. Sprinkle in the sugar and stir in the tomato paste. Pour in the white wine and canned tomato pieces. Season with instant broth, hot paprika powder, sweet paprika powder, salt, and pepper to taste.
7. Return the meatballs to the pan, reduce heat to medium, and simmer for 5 minutes until the sauce is heated through and peppers are tender.
8. Serve the meatballs and sauce over spaetzle or rice.