Deconstructed Hungarian stuffed peppers

Stuffed peppers are amazing, but as children, we always liked the meatballs that were not filled into peppers. Just floating freely in the sauce.

I have prepared these deconstructed vegetarian versions a few times now: replacing ground meat with soy.

It is delicious with onions and jalapenos blended into the soy, and eggs used to assemble it into balls. These balls are then oven baked.

The sauce is prepared the classical way, but with jalapeno peppers sliced into the sauce, for the same peppery flavor.

You can serve it on top of cooked rice, or oven fries, or boiled potatoes. 

Delicious!!!

sauce:
2 tbsp vegetable oil
3 tbsp flour
0.5 tbsp paprika
0.5 liter cold water
1 liter tomato sauce
3 bay leaves
1 tbsp fresh parsley
2/3 cup sugar
1 tbsp salt
0.5 tbsp Piros Arany (Hungarian crushed pepper sauce)

Prepare a roux in a large pot, using the flour and oil for the sauce. Add the paprika and fry for 30 seconds more. Add the cold water and stir quickly to avoid lumping. Stir in the other sauce ingredients. Bring to a boil, then simmer on low.