Meatballs with Tomato Dip
Ingredients
- Ingredients
- 500 grams Tomatoes
- 3 small onions
- 3 garlic cloves
- 1 Red Bell pepper
- 2 green chili peppers
- 2 Tbsps Tomato paste
- 6 Tbsps Vegetable broth
- 3 Tbsps chopped parsley
- 2 sprigs marjoram
- 600 grams Ground beef
- salt
- peppers (freshly ground)
- 2 tsps Sambal oelek
- 2 Tbsps olive oil
- 2 yellow Bell pepper
Preparation steps
Blanch tomatoes for a few seconds in boiling water, rinse in cold water, peel, quarter, core and dice. Peel the onions and garlic and finely dice both. Rinse the red bell pepper, trim, cut in half, remove seeds and ribs and dice. Rinse chile pepper, slit lengthwise, remove the seeds, remove ribs and cut into fine strips. Place tomatoes, half of the onions and garlic and chile peppers in a pot.
Stir in tomato paste and broth, bring to a boil and simmer uncovered over low heat about 12 minutes. Season with salt and pepper. Stir in parsley. Then refrigerate until chilled. Rinse marjoram, shake dry and finely chop the leaves.
Add remaining onion, remaining garlic and marjoram to the ground beef. Season with sambal oelek, salt and pepper. Shape into 20 small balls. Heat oil in a large frying pan and fry the meatballs over medium heat until completely brown. Halve, trim and rinse the yellow bell peppers. Fill the yellow bell pepper halves with the dip and serve with the meatballs.
