Meatballs with Vegetables in Tortilla Shell

Ingredients

• 700 g beef tomato
• 1 red chili pepper
• 1 small onion
• olive oil
• 1 Garlic clove
• Salt
• pepper (ground)
• 1 roll of bread (from the day before)
• 600 g mixed ground meat
• 1 Green Chili Pepper
• 1 egg
• 2 tbsp butter
• 2 bell peppers (red, yellow)
• 1 Green Chili Pepper
• 1 onion
• 4 taco shells (ready-made)

Instructions

1. 1.

   For the salsa picante, blanch the tomatoes, peel and chop them finely. Wash the chili, halve it, remove seeds and finely chop. Peel and finely chop the onion. Heat 2 tbsp oil in a pot and soften the onion. Add the garlic cloves and press them into the mixture. Mix in the tomatoes and chili pieces, cover and simmer on low heat for about 5 minutes. Season with salt and pepper and let cool.

2. 2.

   For the ground meatballs, soak the roll of bread in lukewarm water. Wash the chili pepper, halve it, remove seeds, finely chop, mix with ground meat, egg, squeezed bread, salt and pepper, and form small patties. Heat butter and 2 tbsp oil in a pan and fry the balls on each side for about 4 minutes over medium heat.

3. 3.

   Cut the bell peppers in half, remove seeds, wash and slice into thin strips. Peel, halve and slice the onion into strips. Wash the green chili pepper and cut into rings. In a hot pan with 2 tbsp oil sauté the onion with the bell pepper strips and chili rings, season with salt and pepper, remove from heat and let cool to lukewarm. For serving, distribute the vegetables on the tortilla shells, add three small meatballs each, and serve with salsa picante and tortilla chips.