Pizza meatballs with paprika vegetables

Name: Pizza meatballs with paprika vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 3 Onions; 2 yellow and red peppers; 2 Garlic cloves; 600 g mixed minced meat; 2-3 TABLESPOONS Breadcrumbs; 1 TABLESPOON medium hot mustard; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Pizza spice; 2 TABLESPOONS Oil; 3 TABLESPOONS Tomato paste; 600 ml Vegetable broth; 2–3 Tomatoes; 4 discs Gouda cheese (about 50 g each); 1/4 collar Parsley

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

3 Onions
2 yellow and red peppers
2 Garlic cloves
600 g mixed minced meat
2-3 TABLESPOONS Breadcrumbs
1 TABLESPOON medium hot mustard
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Pizza spice
2 TABLESPOONS Oil
3 TABLESPOONS Tomato paste
600 ml Vegetable broth
2–3 Tomatoes
4 discs Gouda cheese (about 50 g each)
1/4 collar Parsley

Directions

1
Peel the onions. Chop 1 onion finely, 2 onions more roughly. Clean, wash and cut the bell peppers into strips. Peel garlic and chop finely. Knead the minced garlic with the diced onion, breadcrumbs, mustard and egg. Season with 1 tsp. salt, pepper and pizza spice. Form approx. 8 meatballs from the minced meat mixture
2
Heat the oil in a pan. Fry the meatballs in portions on each side for about 5 minutes and remove. Sauté the diced onion and garlic in the frying fat, add the paprika and fry for approx. 3 minutes. Stir in tomato paste and fry for another 3 minutes. Deglaze with broth and bring to the boil
3
Put the paprika vegetables in an ovenproof dish and place the meatballs on top. Wash and clean the tomatoes and cut into 8 slices. Cut cheese slices in half. Cover the meatballs with 1 slice of tomato and 1/2 slice of cheese. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for about 20 minutes. Wash parsley, shake dry and pluck leaves from the stalks. Chop the leaves, except for something to garnish. Remove the tin, sprinkle everything with parsley and garnish. Seasoned crème fraîche tastes good with it