Meatballs with Tomato Dip

Ingredients

• 500 g tomatoes
• 3 small onions
• 3 Garlic cloves
• 1 red bell pepper
• 2 green chilies
• 2 tbsp Tomato paste
• 6 tbsp vegetable broth
• 3 tbsp chopped parsley
• 2 sprigs marjoram
• 600 g ground beef
• Salt
• ground black pepper
• 2 tsp sambal oelek
• 2 tbsp olive oil
• 2 yellow bell peppers

Instructions

1. 1.

   Blanch tomatoes for a few seconds, shock in cold water, peel, quarter, deseed and dice. Peel onions and garlic, finely dice both. Wash the red bell pepper, clean it, halve, deseed, remove all white membranes; wash chilies, slit lengthwise, deseed, remove white membranes and slice into thin strips. Put tomatoes, half of the onions and garlic, chili and bell pepper in a pot.

2. 2.

   Stir in tomato paste and broth, bring to a boil, then simmer uncovered over low heat for about 12 minutes. Season with salt and pepper. Stir in parsley, then set aside to cool. Wash marjoram, shake dry, finely chop the leaves.

3. 3.

   Combine remaining onions, garlic and marjoram with ground beef. Season with salt, pepper and sambal oelek. Shape into 20 small balls. Heat oil in a large skillet and brown the meatballs over medium heat on all sides. Halve the yellow bell peppers, clean and wash them. Fill the halves with the dip and serve alongside the meatballs.