Ingredients:
2 pounds ground beef
2 eggs
3 large white onions
head of garlic
fresh parsley
2 tablespoons oregano
1 tablespoon ground cumin
2 teaspoons each thyme, basil, marjoram
1 tablespoon course Celtic sea salt
1 tablespoon fine ground Celtic sea salt
ground black pepper
2 tablespoons fresh parsley
tomato soup (homemade by AD recipe)
4 tablespoons butter
red and green bell peppers, and hot peppers deseeded: cayenne, jalapeño, hot banana suggested for color
Muenster and or Parmesan cheese
Utensils:
Large cast iron pans
2 spatulas
set of 3 mixing bowls
2 small bowls for spices
large and small knife
tablespoon
teaspoon
large and small cutting boards
large covered baking dish
fork
Directions:
* Mix spices for meatballs: 1 teaspoon oregano, 1 tablespoon each ground cumin, fresh parsley, hot peppers, diced garlic and fine ground Celtic sea salt, 1 teaspoon each thyme, basil, marjoram, ground black pepper, oregano. Stir with fork.
* Mix spices for tomato sauce: 1+ tablespoon oregano, 1 tablespoon each fresh parsley, hot peppers, and course Celtic sea salt, 1 teaspoon each thyme, basil, marjoram, ground black pepper. Stir with fork.
* Chop hot peppers after deseeding.
* Dice head of garlic.
* Preheat cast iron pan for sauce with 3 tablespoons of butter over medium low heat.
* Chop onion.
* Sautee onion and garlic until translucent. Remember to stir occasionally.
* Chop red and green bell pepper. Add a handful to beef in large mixing bowl and place the rest in medium mixing bowl for sauce.
* Preheat cast iron pan with one tablespoon of butter for meatballs.
* Add 3 large eggs to meatball mixture after whisking with spices in small mixing bowl.
* Mix meatballs with both hands until well blended and roll into palm sized balls.
* Place meatballs into hot pan covering only half so that you have room to roll them around as they cook.
* Brown the meatballs on all sides before transferring them into the baking pot.
* Add premade tomato soup to onions and garlic. Stir and add in spices, stirring again.
* Preheat oven to 350 degrees Fahrenheit.
* Once all the meatballs are browned, add bell peppers into sauce and stir.
* After the sauce mixture comes to a boil again with peppers, ladle sauce into baking pot.
* Bake for 30-45 minutes. Allow to cool for five minutes before serving.
Tip:
* Serve over spaghetti squash with shredded cheese on top.
