Finely chop 1 onion and fry until soft and glassy in a pan. Soak the slice of bread in a little milk. Mix the minced meat with: the glazed onion, 1 red pepper (finely chopped), 1 egg yolk, 1 slice of bread soaked in milk, 1 tsp Ñora Pepper Rub, 2 tsp parsley (finely chopped), 1 tsp ground cumin, 1tsp paprika, pepper and salt in a bowl and make small meatballs. Place in the refrigerator.
Chop the remaining onion, 1 clove of garlic and 2 red peppers. Heat a skillet with olive oil and sauté onion, garlic, red pepper and 1 bay leaf in it over low heat until soft. This will take about 10 minutes. Then add the 100ml red wine and bring to the boil. Let this cook and wait until it has shrunk by about half. Add the diced tomatoes and then 1 tbsp sugar, 2 tsp Ñora pepper rub, pepper and salt.
Let the sauce simmer for a few minutes and meanwhile fry the meatballs in another pan until golden brown and cooked. Cut the roasted bell pepper into pieces and add this to the sauce along with the meatballs. Cut the remaining red pepper and spring onions into rings and finish the dish with fresh parsley, spring onions and red pepper.