Paprika Meatballs in Creamy Paprika Sauce

Summary

Ingredients

• 250 g minced meat, mixed
• 2 red pepper (s)
• 2 onions)
• 1 cup crème fraîche
• 1 egg (s)
• Breadcrumbs
• 1 teaspoon vegetable stock, granulated
• 1 ½ teaspoon paprika powder, noble sweet
• 0.5 teaspoon ½ paprika powder, noble sweet, smoked
• 0.5 teaspoon ½ paprika, hot pink
• 200 ml water
• salt and pepper
• olive oil

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Instructions

1. Clean and finely chop the onions and peppers.
2. Fry half of the onions in a little olive oil until they are brown. Mix the mince with the fried onions, the egg, 1 teaspoon sweet paprika powder, smoked paprika powder and hot paprika powder, season with salt and add enough breadcrumbs to make a sufficiently firm meat batter. Shape it into about 15 meatballs.
3. Brown the peppers and the remaining onions in a little olive oil, deglaze with the water and bring to the boil. Stir in the stock powder, 1/2 teaspoon sweet paprika powder and the crème fraîche and season with salt and pepper. Let the sauce reduce slightly over low heat.
4. Fry the meatballs brown all over in a little olive oil, add to the sauce and simmer for a few more minutes.