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🍽️ Spicy Meatballs in Paprika-Olive Sauce

594 kcal · 30 min · 4 servings

Ingredients

• 1 small red bell pepper
• 1 onion
• 2 garlic cloves
• 150 g green olives (pitted)
• 100 g black olives (pitted)
• 2 tbsp olive oil
• 4 tbsp chopped parsley
• pepper (from the mill)
• 1 pinch chili powder
• 1 slice toast bread
• 1 egg
• 4 tbsp grated parmesan
• 500 g minced meat (mixed)
• salt
• pepper (from the mill)
• 1 tsp dried thyme
• 1 tsp dried oregano
• 4 tbsp vegetable oil

Instructions

1. 1. Wash the peppers thoroughly, remove the seeds and cut them into very small cubes. Peel the onion and cut it into fine cubes as well. Drain the olives from their packaging and chop them finely.
2. 2. Soak the toast bread in some lukewarm water. Add the egg and Parmesan to the minced meat. Squeeze out the bread, crumble it and add it to the meat. Season everything with salt, pepper, thyme and oregano. Knead the dough well and form small balls with slightly damp hands.
3. 3. Add the oil to a hot, coated pan. Fry the meatballs all around for about 10 minutes until they have taken on color. Then remove them and set them aside for a moment.
4. 4. Add the olive oil to the pan and sweat the onions in it briefly. Add the pepper cubes and let them cook for about 5 minutes. Stir in the olives and parsley and season to taste with pepper and chili.
5. 5. Return the meatballs to the sauce, warm them briefly and serve them on plates or directly from the pan. Polenta goes perfectly with this.

Nutrition per serving

• kcal: 594
• Protein: 31 g · Fett/Fat: 49 g · Carbs: 7 g