Summary

Ingredients

• 500 g minced meat
• 1 large onion (s)
• 3 clove (s) garlic
• 3 tablespoon oatmeal
• 1 egg (s)
• 1 teaspoon mustard
• salt and pepper
• marjoram
• parsley
• Breadcrumbs for rolling
• 3 tablespoon olive oil
• Clarified butter or oil for frying

For the sauce:

• 1 large onion (s)
• 1 green pepper (s)
• 1 bell pepper (s), red or yellow
• 5 tablespoon olive oil
• 3 teaspoons paprika powder, noble sweet
• 0.5 teaspoon ½ paprika powder, hot pink (to taste)
• 2 tablespoon tomato paste
• 2 tablespoon flour
• 500 ml vegetable stock
• liter ⅛ sour cream or crème fraîche
• salt and pepper
• 1 teaspoon sugar
• parsley

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Instructions

1. Finely chop 1 large onion
2. Mince 3 cloves garlic
3. Heat 3 tablespoons olive oil in a large pan on medium heat
4. Add the chopped onion and cook for 3-4 minutes until translucent
5. Transfer the cooked onions with the oil to a large bowl with 500g minced meat
6. Add 1 egg, 1 teaspoon mustard, salt to taste, pepper to taste, roughly 1 teaspoon marjoram, the minced garlic, roughly 2 tablespoons finely chopped parsley, and 3 tablespoons oatmeal
7. Mix with your hands until well combined
8. Form into small balls, roughly 30-40
9. Roll each ball in breadcrumbs
10. Heat clarified butter or oil in a large pan on medium-high heat
11. Fry the meatballs for 12-15 minutes, turning occasionally, until browned and cooked through to 71°C/160°F internally
12. Serve hot