Albondigas (Meatballs) and Paprika Cream
12 oz/350g minced meat (beef or pork)
1 clove of garlic
1 bouquet of parsely
1 bouquet of marjoram (or oregano)
2 ½ tablespoon breadcrumbs
3 tablespoons olive oil for minced meat
2 tablespoon olive oil for paprika cream
1 jar (12.5oz/360g) peeled peppers
8 oz/225 g of sour cream
Red pepper and sugar
Mix minced meat with pressed clove of garlic, onion slices, and finely chopped parsley and marjoram, egg and breadcrumbs. Then season with salt, paprika and pepper.
Make 12 meatballs out of the minced meat. Fry the meatballs in hot oil for 15 minutes or untill brown. Remove from heat.
Drain peppers and puree. Heat olive oil in ssmall pot, add paprika mixture and boil for a few minutes on low. Add sour cream. Season to taste with sugar and red pepper.
Top 12 Party Rounds with meatballs, use toothpicks. Serve with paprika cream.