Tomato and Bell Pepper Pot with Meatballs From Dutch Oven

For tomato bell pepper pot with meatballs from the Dutch Oven, mix the minced meat with the egg. Season with pepper, salt and paprika powder, mix and let stand for 1/2 hour. Mix again and form small balls.

Wash the peppers and remove the insides. Cut into approx. 4×4 cm pieces, skin onions and garlic and cut into small pieces. Peel potatoes and cut into small pieces as well.

Heat the Dutch Oven on the glowing grill briquettes and add the olive oil. Sauté the meatballs all around, then add the onions and garlic and sauté until translucent as well. Now add the soup, three cans of tomatoes, potatoes and all the spices, put the lid on and let it simmer for about 30-40 minutes.

Stir the tomato-paprika pot with meatballs from the Dutch Oven occasionally.

Preparation Tip:

The Tomato and Pepper Pot with Meatballs from the Dutch Oven is ready as soon as the potatoes are cooked.

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