Spicy meatballs with paprika vegetables

Name: Spicy meatballs with paprika vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g baby potatoes; 7 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp dried rosemary; 1 Onion; 1 Garlic clove; 2 small red chillies; 500 g Beefsteak minced meat; 1 Egg Yolk; 100 g Low-fat curd; 750 g colourful peppers; 7-10 Tbsp Rosemary

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g baby potatoes
7 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp dried rosemary
1 Onion
1 Garlic clove
2 small red chillies
500 g Beefsteak minced meat
1 Egg Yolk
100 g Low-fat curd
750 g colourful peppers
7-10 Tbsp Rosemary

Directions

1
Peel, wash and halve the potatoes. Heat 3 tablespoons of oil in a pan. Fry the potatoes in it at medium heat for about 15 minutes. Turn from time to time. Season with salt, pepper and rosemary.
2
Peel and halve the onion, dice 1 half and cut the other half into 8 slices. Peel garlic and chop finely. Wash and halve the chilli and remove the seeds. Cut the chillies into rings. Knead minced meat, diced onion, garlic, chili, egg yolk and quark.
3
Season with salt and pepper. Form 8 oval meatballs from the minced meat mixture and press 1 onion wedge each in the middle. Heat 2 tablespoons of oil in a pan. Fry the meatballs in it at medium heat for about 12 minutes.
4
Turn it over once in a while. Clean, wash and cut the peppers into pieces. Heat 2 tablespoons of oil in a saucepan. Brown the peppers in it, season with salt and pepper, add some water and steam for 8 minutes.
5
Arrange potatoes, meatballs and vegetables on plates. Serve garnished with rosemary.