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.
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.
Fry the meatballs brown all over in a little olive oil, add to the sauce and simmer for a few more minutes.