This is yummy comfort food all done in one pot. The tomatoes add a nice fresh flavor to the meatballs and are the basis for the sumptuous sauce of this dish.

Preparation Time: 50 minutes

What you need:

For the sauce:

2 tablespoons oil

2 bell peppers (red, yellow or green), cut into small pieces

1 onion, chopped

2 teaspoons cumin

2 teaspoons paprika powder

½ teaspoon salt

1 (28oz/400g) can diced tomatoes

1 – 1 ½ cups (240-350ml) tomato sauce (depending on how you prefer the consistency of the sauce)

5oz (120g) pitted Kalamata olives (optional)

Feta for serving (optional)

For the meatballs:

1lb (500g) ground beef

3 garlic cloves, minced

2 teaspoons cumin

2 teaspoons paprika powder

1/2 teaspoon salt

1 bunch cilantro (or parsley), finely chopped (keep some for topping)

2 eggs

1 cup (100g) bread crumbs

How to do it:

Heat oil in a large pot over medium heat.

Add onions and cook until golden about 5-6 minutes. Add peppers, cumin, paprika and salt and stir until fragrant.

Add the tomatoes and the tomato sauce and bring mixture to a simmer and let cook for another 10 minutes, adjust seasoning as needed.

While the sauce is thickening combine all of the meatball ingredients and stir using your hands being careful not to over mix.

Using your hands shape meatballs about the size of golf balls.

Add the meatballs to the sauce and bring back to a simmer. Cover pot and continue cooking on low heat for 10 minutes. Uncover and cook for another 10 minutes. Add olives toward the end and mix carefully with the sauce.

Top meatballs with fresh feta and cilantro. Serve with rice or a rustic bread or baguette.

Enjoy!