Golden-brown meatballs simmering gently in a creamy bell pepper sauce. At the end, everyone secretly dips bread into the pot because no one wants to leave a single drop. The kind of meal that suddenly makes everyone at the table fall silent.

briefly.

Cut the bell peppers into thin strips and finely chop the garlic. Sauté both in the pan drippings for a few minutes. Add the tomato paste and paprika powder and sauté briefly.

Deglaze with the broth and cream and bring the sauce to a boil. Return the meatballs to the pan and simmer over medium heat for about 10–15 minutes, until they are fully cooked and the sauce is nice and creamy.

Season with salt and pepper and sprinkle with parsley, if desired. Serve with rice, spaetzle, or mashed