1. skin the garlic clove and cut into thin slices. Fry garlic in hot clarified butter and drain on paper towel. Cut crust from toast into small pieces. Cut bread into small cubes, toast in a frying pan with 20 g butter until golden. Pour milk on it and pull bread a little bit.
Cut bacon into thin strips and roast in a frying pan until crispy. Add shallots and roast until golden.
4. season meat with salt, pepper and chili and mix well with bacon, toast, egg shallot parsley, garlic, mixture and marjoram.
For the vegetables, make a slight cross incision in the round end of the tomatoes, place them briefly in boiling water, rinse in cold water and remove the skin. Cut tomatoes into quarters and remove core. Peel peppers with a peeler, cut in half, remove seeds and cut into large cubes.
Sauté shallots and garlic in canola oil. Stir through paradeis pulp and tomato juice, add to shallots and garlic form. Add the peppers and season with salt, bell pepper and paprika powder. Cover the lid and cook the vegetables over a low heat until soft. 7.
In the meantime, peel the potatoes for the meatballs and cut them into long, narrow “spaghetti” using a vegetable slicer. Place some potato spaghetti in greased, small metal rings. Put some mince on top, cover with potato spaghetti repeatedly and press firmly. Pull off rings and fry meat lobs in butt
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