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In a bowl, combine ground meat, chopped onion, 1 tablespoon of pork fat, fresh oregano, salt, black pepper, 1 teaspoon of cumin, 1 cup of corn flour, and a splash of milk.

Mix with hands or use a mortar if available.

Add 2 eggs and knead the mixture to form a dough.

Shape the dough into small balls and roll them in flour.

Heat sunflower oil in a skillet and add the meatballs, cooking until browned.

In a pot, heat a little oil and add 2 onions, cooking for 2 minutes.

Add chopped green and red bell peppers and cook for 1 minute.

Add minced garlic and cook for 42 seconds.

Add 3 peeled and grated tomatoes and tomato paste, cooking until thickened.

Season with salt and pepper, then add 3 cups of water and the meatballs.

Cook for 15 minutes, adding more pepper and fresh oregano before serving.

Equipment Needed