Albondigas in tomato sauce

Ingredients for 4 servings:

• 600 g minced beef
• 4 tbsp breadcrumbs
• 6 tbsp milk
• 2 eggs
• 1 onion(s)
• ½ bell pepper(s), green
• 2 tbsp oil
• 1 tbsp flour
• 1 can/n tomatoes (peeled) or equivalent amount of fresh tomatoes peeled
• 4 tbsp almonds, ground
• Salt
• pepper, black
• ½ tsp cumin
• ½ tsp oregano (dried)
• ½ tsp cayenne pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For the meatballs, thoroughly mix the ground beef, breadcrumbs, milk, eggs, salt, black pepper, cumin, and oregano. Season to taste and form into small balls. For the sauce, peel and finely dice the onion. Wash and trim the bell pepper, and also finely dice it. Heat the oil in a wide pan and sauté the onion until translucent. Briefly fry the bell pepper. Sprinkle the flour over the vegetables and sauté briefly, stirring constantly. Add the tomatoes with their juice and mash with a spoon. Season the sauce with salt and cayenne pepper and simmer uncovered over high heat until reduced slightly. Add the meatballs, cover, and cook over low heat for about 30 minutes. Stir the almonds into the tomato sauce, bring everything back to a boil, and season to taste.