Quick Meatballs in Bell Pepper Cream Sauce

Steps

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1. 1
   Dice the onion and sauté briefly in oil in a high-sided pan until translucent, season with salt and pepper, then remove.
   ▶ ≈0:54
2. 2
   Add the minced meat to a bowl, combine with the sautéed onion, paprika powder, mustard, salt and pepper, and knead everything together until evenly mixed.
   ▶ ≈1:35
3. 3
   Roll the meat mixture into balls and brown them quickly in the same pan with oil until they gain some colour; they do not need to be cooked through at this stage.
   ▶ ≈2:12
4. 4
   Remove the meatballs and set aside. Slice the red and yellow bell peppers and sauté them in the hot pan with salt and pepper, allowing them to gently steam in their own juices until translucent and soft.
   ▶ ≈2:32
5. 5
   Deglaze the pan with a splash of vegetable broth, then add the cream to create the sauce base. Return the meatballs to the pan and simmer gently for about 10 minutes until the meat is cooked through and the sauce thickens.
   ▶ ≈3:23
6. 6
   Slice the spring onions into fine rings and add them to the pan near the end of cooking to add colour and fresh flavour.
   ▶ ≈5:06