Beef meatballs in spicy tomato, pepper and olive sauce

Ingredients for 4 servings:

• 700 g minced beef
• 4 garlic cloves, finely chopped
• 1 bunch of parsley
• 2 eggs
• salt and pepper
• 150 g bacon, streaky, smoked, diced
• 200 g green olives, pitted, chopped or sliced
• 500 g tomatoes, chopped or pureed
• 1 onion(s), roughly diced or spring onions, cut into rings
• 2 tbsp flour
• 1 pinch of nutmeg
• 1 bell pepper(s), red or green, cut into strips
• 1 chili pepper(s), red or red pepper, cut into fine rings
• n. B. water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Mix the eggs, parsley, ground meat, and garlic. Do not add any other spices, as the meatballs should absorb the flavor of the sauce. Form walnut-sized meatballs, roll them in flour, and fry them brown on all sides in a little olive oil. Remove the meatballs and briefly fry the bacon and onions in the same fat. Add the meatballs again. Add all the remaining ingredients (except the spices) raw and top up with a little water until the meatballs are almost covered. Simmer everything with the lid on over low heat until the vegetables are soft and the sauce is quite thick (1-1.5 hours). Stir occasionally. If the sauce is still too runny, remove the lid and let it simmer uncovered. This distributes all the flavors evenly, and you hardly taste the individual ingredients. This is how it should be, as the dish thrives on the overall flavor. So don’t vary it too much! Finally, season to taste with salt, pepper, and nutmeg and serve. Baguette is definitely recommended as a side dish. A dry, full-bodied red wine (Rioja, Shiraz/Syrah, Chianti, or Primitivo) is a perfect drink. This dish freezes and reheats easily.