Spicy Meatballs with Hot Pepper Sauce

Mix the pumpernickel, minced meat and egg. Squeeze and add the garlic and add the kitchen herbs. Add chili with cumin, salt and paprika to the meat and mix well. Form small balls and roll half of them in the sesame seeds.

For the sauce, cut the peppers in half, remove the seeds and press them flat on a baking sheet with the skin side up. Roast under a broiler heated to 250 degrees in the upper third of the oven until the skin blisters with large black bubbles. Place a damp dishcloth over the peppers. Then remove the skin.

Cut the peppers into cubes. Make in the soup with the lid closed for five minutes. Later, grind finely. Add the heavy cream and let the sauce bubble up again. Season with salt, pepper and cayenne pepper.

Meanwhile, fry the meatballs in peanut oil over medium heat for six to eight minutes, depending on their size, until golden brown all over.

Serve the pepperoni sauce separately.

The best accompaniment is dry or perfumed rice.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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