Spicy Meatballs in Tomato and Paprika Bed

Water the bulghur and wash it several times, then soak it in water for 20 minutes. Drain and boil with 2 cups of water and a small amount of salt (1/2 tsp.), simmer 15-20 min. on low heat (like long grain rice). Then drain and cold rinse 1 time, drain again. Cut fresh tomatoes into fine cubes. Cut chicory into 2 mm wide rings. Remove seeds from peppers, peel out dividing walls and then cut into small cubes. Cut 1/2 leek into 2 mm thick rings. Mix all with 1 tsp salt, 1/2 tsp harissa, pepper and juice of lemon and a good dash of olive oil.

Stir in bulghur and season again with salt, pepper, maybe juice of one lemon and olive oil, pull.

Chop onions and garlic into small pieces. Half of them in a dessert bowl with a little bit of olive oil form and heat for about 1 min in the microwave (also works in the saucepan) they should become translucent. Mix the minced meat with the cooled onion/garlic mixture, breadcrumbs, egg, harissa, 1/2 tsp. couscous seasoning and 1 pinch of herbs de Provence. Mix herbs de Provence. Knead briefly and form PingPongball-sized balls.

Cut bell peppers in half lengthwise, remove seeds and peel out dividers. Heat olive oil in a frying pan, fry pointed peppers briefly, should color slightly on skin side, then place close together in an earthenware pan.

4. meatballs in the frying pan give a little flatten (just a little)and briefly

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