Forthe meatballs: Preheat oven to 375˚F. In a large bowl, mix meatball ingredients until evenly combined. Portion meatball mixture into 1/4 pound pieces, rolling into balls. Place meatballs in a large baking dish. Bake for 20 minutes. Remove dish from oven and top meatballs with about half of the sauce mixture.
Removethe meatballs from the skillet. At this point they are still raw inside, they will finish cooking later on. 3. Cooking the vegetables. Remove half the oil from the skillet, and lower heat to medium-low. Add the onions and cook and stir until the onions become translucent. Stir in garlic, bell pepper, and capers.
Putsauce and spread-out meatballs on a baking tray. Pour a bit of water into the meatballs and sauce to loosen it. Cover them with foil to retain moisture. Heat to about 300°F (150°C) for 15 to 25 minutes (frozen meatballs will need about 25-35 minutes). Halfway through, check on the meatballs and turn them.
Heat1 tbsp oil in a skillet over medium high heat. Add half the meatballs and brown all over (but raw inside still) – about 3 minutes. Remove onto plate, then brown the remaining batch. If there is lots of oil, pour off excess and discard. Lower heat to medium.
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