# Prepare the meatballs at first. Grate the
onion onto the
bread slices and break the egg on it also. Knead the mixture until the
bread slices lose their shape.
# Add finely diced bell
pepper, ground meat, oregano, black
pepper, salt and
tomato paste onto the mixture and knead it for about 5-6 minutes. Then, add finely sliced parsley in it and knead the mixture for a while more. Then place this mixture into the fridge.
# After refrigerating the meatballs’ mixture for half an hour, pick
walnut sized pieces from the mixture and roll them. Fry these meatballs in too much oil and place them onto paper towel to remove the extra oil.
# Then, prepare the sauce. Dice the
onion finely and fry it with 4 tbsp vegetable oil. When the
onion turns into transparent, add finely diced
garlic and long green
pepper in it.
# When the color of the
pepper changes, add grated
tomato, oregano and some salt into the mixture.
# After the bubbles start to seem in the mixture, cook the mixture for 2 more minutes. Add the fried meatballs into the mixture and cook it for 10 more minutes.
# Meanwhile, boil the macaroni, and then roast it in butter. Place it onto the service plate, when it is hot yet. (Or it can be divided into small plates also.)
# Pour the prepared sauce all over the meatballs with macaroni and serve it hot.
