Stuffed meatballs with paprika cream

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel 1 onion and cut into fine cubes. Wash the oregano, shake dry and chop coarsely, except for a little to garnish. Crumble the feta, mix with the chopped oregano and form 10 balls of the same size. Knead the minced feta with breadcrumbs, egg, mustard and diced onion, season with salt and pepper.

2. 2

   Shape the mince into 10 flat cakes, place a feta ball in the middle of each and shape into meatballs. Heat 2 tablespoons of oil in a large frying pan and fry the meatballs for 7-10 minutes, turning them over. Remove and place on an oiled baking tray

3. 3

   Wash the potatoes thoroughly and cut in half. Heat 2 tablespoons of oil in a large frying pan and fry the potatoes for 12-15 minutes, turning them over at medium heat. Place the baking tray with the meatballs in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) and cook for approx. 10 minutes

4. 4

   Clean and wash the peppers, dab dry and cut into small cubes. Peel 1 onion, garlic and cut into fine cubes. Heat 1 teaspoon of oil in a saucepan, sauté the diced onion and garlic until translucent, add the bell pepper and fry for about 3 minutes. Add tomato paste and stir-fry gently. Deglaze with stock and cream and let simmer for about 5 minutes while stirring. Arrange meatballs, potatoes and paprika cream on a plate and garnish with the remaining oregano

Nutrition Facts

KCAL
750 kcal

CARBS
37 g

FATS
48 g

PROTEINS
39 g