Bell Pepper Meatballs with Tomato and Bell Pepper Salsa

First, we toast the pine nuts in a pan without fat. Watch out: these things turn black quickly!

Then they come out of the pan and are cooled down and finely chopped or worked with a magic wand or chopped up in a blender.

We peel the onion and garlic and dice both very small.

Wash the peppers and chili (piri-piri) and cut in half lengthways. Get the kernels out and the white skins too. Dice both very finely.

The minced meat is now in a bowl. Add to this: the chopped pine nuts, onion cubes, garlic cubes, paprika (I'll leave the cubes away for now - I get too many cubes here, hi, hi), chilli, parsley finely chopped, salt and pepper (be careful with the pepper because of the piri -Piri!).

Wash your hands, I'll do that beforehand, and off you go. Mix everything together and form small balls. Should be about 24 pieces (depending on the size).

Wash, dry, quarter and core the tomatoes. Cut into small cubes.

Clean the spring onions and cut into fine rings. Halve the chilli (piri-piri) lengthways and remove the seeds and white skins (they might not be as hot) and chop finely.

Peel and finely chop the garlic.

Wash the lemon, dry it and rub the peel with a fine grater (not the white, otherwise it will be bitter). Now we cut the lemons in half and squeeze out the juice.

Now comes the best part! Since there are leftover paprika cubes, they come with the salsa. Put everything together with the spices in a bowl and mix well. Then let it go through for a good while so that everything can connect well with each other.

Heat the olive oil in a large pan and do not overheat.

Fry the meatballs well on all sides by swirling them several times (meat must be well done). Depending on the size, takes between 10 and 15 minutes.

Arrange the pepper meatballs either in a small bowl or on the deep plate on the tomato salsa.

I wish you bon appetite !!!