Summary

Ingredients

• 4 slices toast bread (whole grain) or 2 rolls from the day before
• 500 g minced meat, mixed
• 1 large onion (s), finely chopped
• 1 egg (s)
• 150 ml water
• 2 tablespoon, leveled broth, instant (e.g. frozen)
• pepper from the grinder
• 1 teaspoon chives, chopped
• 2 tablespoon tomato paste
• 1 tablespoon mustard
• 1 tablespoon butter for frying the onion
• 200 g cooked ham, sliced
• 1 red pepper (s)
• 2 tomato (s)
• 1 small Can (s) tomato (s), peeled
• 1 teaspoon oregano, dried
• 1 cup cream
• 2 tablespoon flour
• 0.25 liter ¼ water
• 1 pinch cardamom
• 2 tablespoon tomato paste
• 1 tablespoon butter
• 1 onion (s), diced
• some paprika, hot as rose
• Fat for the shape
• 1 tablespoon broth, instant (e.g. frozen)
• 1 shot white wine
• 1 pinch coriander
• 1 pinch ginger powder
• 1 pinch lemongrass, ground

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Instructions

1. Soak the 4 slices of toast in 150 ml water mixed with 2 tablespoons instant broth for 2 minutes until soft. Add the egg and beat well, then season with ground pepper, tomato paste, mustard, and chives. Add the 500 g minced meat and knead for 1 minute until fully combined.
2. Melt 1 tablespoon butter in a small pan over medium heat. Add the finely chopped large onion and cook for 5 minutes until translucent. Stir this into the meat mixture and mix well.
3. Lightly grease a baking dish. Divide the meat mixture among the 200 g sliced cooked ham, then roll each slice up tightly with the seam facing down. Place the ham rolls seam-side down in the baking dish. Form any remaining meat into small balls and scatter around the rolls.
4. Place the baking dish on the stovetop over medium-high heat and fry the ham rolls for 3 minutes. Remove from heat and set aside.
5. Melt 1 tablespoon butter in a large pan over medium heat. Add the red pepper strips and fry for 2 minutes. Add the diced onion and cook for 4 minutes until soft. Add the washed and chopped fresh tomatoes, then the canned chopped tomatoes. Add oregano, tomato paste, cardamom, coriander, ginger powder, and lemongrass. Stir constantly for 1 minute (spices burn quickly).
6. Sprinkle 2 tablespoons flour over the sauce and stir for 1 minute. Pour in 250 ml water and the liquid from the canned tomatoes. Add 1 cup cream and bring to a boil, stirring frequently. Season with 1 tablespoon instant broth, hot paprika powder, ground pepper, and a dash of white wine.
7. Pour the sauce over the ham rolls and meatballs in the baking dish.
8. Preheat the oven to 200°C (392°F). Bake for 30 minutes until the meat is cooked through.