Summary

Ingredients

• 500 g minced meat
• 1 egg (s)
• 1 clove (s) garlic (more if you like), finely diced
• 0.5 ½ onion (s), finely diced
• breadcrumbs
• salt and pepper
• Paprika powder, hot pink
• Basil, dried

For the sauce:

• 2 cans tomato (s), chunky
• 0.5 ½ onion (s), finely diced
• 1 clove (s) garlic (or more), finely diced
• oil
• 100 ml apple juice
• 150 ml cream
• Salt and pepper, pepper, rose paprika
• Paprika powder, hot pink
• 1 teaspoon herbs Provence
• 1 teaspoon sugar
• 125 g mozzarella for ratinatin

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Instructions

1. Knead the minced meat, egg, onions, garlic and 2-3 tablespoons of breadcrumbs into a meat dough, season with salt, pepper, rose paprika and approx. Form 25 small balls out of this and place them in an approx. 30 x 22 cm baking dish.
2. Preheat the oven to top / bottom heat 180 ° or convection 160 °.
3. Sweat the onions in a little oil, add the garlic, deglaze with the apple juice and reduce the juice a little, then add the tomatoes and bring to the boil. Add the cream, bring to the boil again and season with salt, pepper, herbs of Provence, rose paprika and sugar. Pour the sauce into the baking dish and distribute it well between and on the meatballs.
4. Cut the mozzarella into small pieces and place one piece on top of a meatball, if there are any pieces left, just place them between the balls.
5. Bake for 20-30 minutes, until the meatballs are cooked and the cheese has melted nicely and is golden in color.
6. This goes well with pasta, potatoes or rice.
7. Good Appetite!