Prepare vegetables first. Peel, rinse, and shred carrot. Peel, rinse and press garlic. Rinse and slice red pepper. Peel, wash and cut an onion into small pieces for sauce and shred onion for the meatballs.
Place sautéed vegetables into a medium saucepan. Add red pepper water, heavy cream, salt, ground black pepper and better than bullion into the saucepan with sautéed vegetables. Stir it all together and set aside.
Place them all into a large pot. Place the cream sauce onto a stove top and bring it to a boil, stirring constantly. Pour the sauce over the meatballs. Cover the pot with a lid, place it into the oven, and cook it for 1 hour at 350 F. After it’s done cooking, remove it from the oven and serve hot over mashed potatoes, rice, pasta or buckwheat.