Ingredients
500 g ground beef (or a mix of beef and lamb)
1 small onion, very finely chopped or grated
2 cloves garlic, minced
1/4 cup fresh parsley or cilantro, finely chopped
1/4 cup breadcrumbs
1 egg
1 teaspoon dried oregano or Italian seasoning
1/2 teaspoon chili flakes (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
For the pepper glaze
1 tablespoon olive oil
1 small green bell pepper, sliced into thin strips
1 clove garlic, minced
2 tablespoons soy sauce
2 tablespoons honey (or brown sugar)
2 tablespoons water
1 teaspoon lemon juice or vinegar
Pinch of chili flakes (optional)
Extra chopped parsley or cilantro, for garnish
Directions
In a large bowl, combine the ground meat, onion, garlic, parsley or cilantro, breadcrumbs, egg, oregano, chili flakes, salt, and pepper. Mix gently until everything is just combined, then roll the mixture into small meatballs, about 2–3 cm in diameter.
Heat a large skillet over medium heat and drizzle in a little oil. Add the meatballs in a single layer and cook, turning often, for 8–10 minutes until browned on all sides and cooked through. Transfer the meatballs to a plate and keep warm, leaving any drippings in the pan.
In the same skillet, add 1 tablespoon olive oil and sauté the green pepper strips for 3–4 minutes until starting to soften. Stir in the garlic and cook briefly, then add soy sauce, honey, water, lemon juice, and a pinch of chili flakes. Let the sauce simmer for 2–3 minutes until slightly thickened and glossy.
Return the meatballs to the skillet and toss them gently in the pepper glaze until well coated and heated through. Transfer to a serving plate, spoon the remaining sauce over the top, and finish with extra chopped parsley or cilantro before serving.