1. Peel and finely dice/chop the onion and garlic. Divide and set aside.

2. Add the minced meat to a bowl and mix with half of the diced onion and garlic. Add paprika powder, 1 tsp. of the oregano and the thyme. Season with salt and pepper and mix well. Shape into 12-14 small meatballs. Set aside.

3. For the sauce add the tomatoes to a bowl. Add the remaining onions and garlic and season with the remaining 1 tsp. of oregano, basil, veggie broth powder, salt, and pepper. Add sour cream and mix everything well. Place the meatballs in an ovenproof casserole dish (about 23x23cm) and pour the sauce over the balls. If you like, you can place some cherry tomatoes between the meatballs.

4. Preheat the oven to 200°C (390°F). Place the casserole dish in the oven and bake the meatballs for about 25 minutes. Drain the mini mozzarella balls, crush them a bit and place them on top/around the meatballs – bake for another 20-25 minutes until the meatballs and cheese have gotten some color.