Albondigas (meat balls) with round whole grain bread slices and paprika cream

serves 4

  • 12 round whole grain slices (e.g. Mestemacher Gourmet Vollkorn Classic)
  • 350 g minced meat (beef and pork)
  • 1 onion
  • 1 glove of garlic
  • 1 egg
  • 1 bouquet of parsely
  • 1 bouquet of majoram
  • 2½ tablespoon breadcrumbs
  • paprika
  • salt
  • pepper
  • 3 tablespoons olive oil for the minced meat
  • 2 tablespoon olive oil for the paprika cream
  • 1 glass (360 g) peeled peppers
  • 1 can sour cream
  • red pepper and some sugar
  1. Mix minced meat with pressed glove of garlic, onion slices and the finely chopped parsley and marjoram, the egg and the breadcrumbs, then season with salt, paprika and pepper.
  2. Form 12 meat balls. Brown meat balls in hot olive oil in a pan until they are ready after 15 minutes, leave to cool.
  3. Let peppers drain, then purée. Heat olive oil in a small pot, add paprika cream and boil away for a little while, add sour cream, season to taste with sugar and red pepper.
  4. Top 12 round whole grain bread slices with the meat balls, finally spear and serve with paprika cream.

Preparation time: 40 minutes