Oriental meatballs in spicy sauce

Ingredients for 6 servings:

• 2 bell peppers, red
• 3 small onions
• 2 cloves garlic
• 4 tbsp olive oil
• 3 can/n tomatoes, finely chopped
• 1 roll from the day before
• 100 ml whole milk
• 150 g soft dates
• 50 g almonds, chopped
• 1 bunch parsley, flat
• 500 g minced meat, mixed
• 1 egg(s)
• 1 tbsp mustard, medium hot
• salt and pepper
• Sugar
• Paprika powder, hot
• Cinnamon

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

For the sauce, wash the bell peppers, remove the seeds and stems, and dice. Peel two onions and a clove of garlic, finely dice, and sauté in 2 tablespoons of olive oil until translucent. Add 1 teaspoon of paprika and the chopped bell peppers and sauté briefly. Add the tomatoes and let the sauce simmer in an uncovered pan for at least 20 minutes. Season to taste with plenty of sugar, salt, pepper, paprika, and a pinch of cinnamon. For the meatballs, cut the bread rolls into small pieces, pour hot milk over them, and let them soak for 10 minutes. Peel and finely dice the garlic and onion. Chop the dates and almonds. Wash the parsley and shake dry. Set a few stalks aside and finely chop the rest. Thoroughly mix the minced meat, soaked bread roll, egg, mustard, garlic, onions, dates, almonds, and chopped parsley. Season with salt, pepper, paprika, and cinnamon. Form the mixture into walnut-sized balls. Heat the remaining olive oil in a large pan and fry the meatballs until golden brown on all sides. Serve the meatballs with the sauce and garnish with parsley. Serve best with rice.