Summary

Ingredients

• 2 red pepper (s)
• 3 small onion (s)
• 2 cloves garlic
• 4 tablespoon olive oil
• 3 cans tomato (s), finely chopped
• 1 roll from the day before
• 100 ml whole milk
• 150 g soft dates
• 50 g almonds, chopped
• 1 bunch parsley, smooth
• 500 g minced meat, mixed
• 1 egg (s)
• 1 tablespoon mustard, medium hot
• salt and pepper
• sugar
• Paprika powder, hot as rose
• cinnamon

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Instructions

1. For the sauce, wash the peppers, remove the seeds and the stalk and cut into cubes. Peel two onions and a clove of garlic, dice finely and sauté in 2 tablespoons olive oil until translucent. Add 1 teaspoon paprika powder and the paprika pieces and sauté briefly. Add tomatoes and let the sauce simmer in the open pot for at least 20 minutes. Season to taste with plenty of sugar, salt, pepper, paprika powder and a little cinnamon.
2. For the meatballs, cut the rolls into small pieces, pour hot milk over them and soak for 10 minutes. Peel and finely dice the garlic and onion. Chop the dates and almonds. Wash the parsley and shake dry. Put a few stalks aside, finely chop the rest. Thoroughly mix the minced meat, soaked bread roll, egg, mustard, garlic, onions, dates, almonds and the chopped parsley. Season with salt, pepper, paprika and cinnamon. Shape the mixture into walnut-sized balls. Heat the rest of the olive oil in a large pan and fry the meatballs all around until golden brown.
3. Serve the meatballs with the sauce and decorate with parsley. Tastes best with rice.