Ingredients:

• 1 pound lean ground beef
• 1 onion
• 1 large egg
• 4 slices white bread, stale, crusts removed
• 1/4 cup Italian parsley leaves, chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 4 large potatoes
• 3 to 4 Hungarian peppers
• 1 green bell pepper
• 2 tomatoes
• 1 red bell pepper
• 1 tablespoon tomato paste
• 2 tomatoes, grated
• 1 cup hot water
• 1/2 teaspoon salt
• 2 cups oil, for frying

Instructions:

1. Gather the ingredients.
2. Prepare the meatballs. Put the ground beef in a large mixing bowl. Grate the onion and drain the extra juice. Add it to the meat.
3. Wet the stale bread with warm water. Squeeze out the water and add it to the meat. Add the spices, chopped parsley, and egg.
4. Knead the mixture together for several minutes until it’s well combined. Set it aside to let it rest for a few minutes.
5. Break off walnut-sized pieces of the meat mixture and make oblong meatballs by rolling them between palms of hands.
6. Put about 1 inch of oil in a large skillet and heat on high. Fry the meatballs until they are nicely browned on all sides. Drain them on paper towels.
7. Peel the potatoes and cut them in wedges. Fry them in the same oil as the meatballs until they soften and turn a light golden brown. Drain them on paper towels.
8. Arrange the cooked meatballs, in a large ovenproof casserole tray, to cover the entire bottom of the tray. Next, arrange the cooked potatoes evenly over the meatballs.
9. Cut 2 tomatoes into wedges. Clean the green and red pepper and cut them into large strips. Arrange the vegetables along with the potatoes.
10. Grate 2 more tomatoes for the sauce. Mix them with the tomato paste and hot water. Add the salt and pepper. Pour the mixture over the casserole.
11. Bake it in a 390 F oven for about 30 minutes or until the tomatoes and peppers are softened and slightly browned.
12. Serve meatball casserole with crusty bread to dip in the juice.