Peel the onion, halve, slice, then cut into small cubes.
Peel off the garlic cloves, cut into fine slices and mash with a little salt.
Make a homogeneous dough from the ingredients for the meatballs. Form small balls (always moisten your hands with cold water).
Fry meatballs all around in hot fat.
For the sauce:
Wash, core, quarter and cut the paprika into strips.
Peel, halve and slice the onion.
If desired: peel off the garlic clove, cut into fine slices and mash with a little salt.
Sauté the onions in the hot fat, add the paprika strips and garlic and let them roast a little.
Add the tomato and pepper pulp, sweat briefly (not too hot, otherwise it will be bitter!), Then deglaze with the vegetable stock. Put the lid on and let it cook until al dente (approx. 4 minutes).
Let the liquid boil down a little. Season with salt, pepper and possibly Tabasco (caution: Tabasco is extremely hot, a few drops are enough).
Puree part of the sauce with the blender if you like. Stir in the sour cream. Do not let it boil anymore, otherwise the sauce will flocculate. Possibly stir in a little hot ketchup - but it doesn`t have to be.