Start with the veggies - heat oil in a tray, add the chopped into strips onions, braise briefly. Subsequently add the chopped into slices carrots, peeled and coarsely chopped potatoes, braise briefly, add paprika and stir.
Immediately pour in the blended tomatoes and pepper, pour in 2 cups hot water, salt and sprinkle black pepper, add the bay leaf, leave the dish on low heat.
Knead the mince with finely chopped onions and parsley, the egg, the bread which you've soaked in water and drained ahead of time, the grated garlic cloves and black pepper.
Form meatballs, roll them in flour and add them to the boiling veggies, cover tray with aluminum foil and place in a preheated 392°F (200 °C) oven.
Cook the dish for 40 min., remove foil for the last 10 min. for the meatballs to crisp.