Meatballs in Paprika-Vegetable Sauce

Mix minced meat with salt, bell pepper, paprika powder, the herbs and a soaked stale bread roll.

Chop onion, anchovy fillets, carrots, celery, parsley root and bell bell pepper and fry in canola oil, adding a little sugar.

Add mustard and tomato paste before pouring water and juice of half a lemon. Let everything simmer gently for about 20 minutes.

In the meantime, form meatballs from the minced meat and then put them into the boiling sauce.

Let simmer for another 20 minutes with a little heat.

Remove the meatballs, thicken the sauce with a cream rendering and bring to the boil again vigorously so that the flour taste disappears.

Blend with a hand blender, season to taste and add meat back into the sauce.

Arrange the meatballs in the paprika-vegetable sauce and serve.

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