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 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 9×9 inches) 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.