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THINLY slice the onion, red chili pepper and cloves of garlic into small chunks using a cutting board and chefs knife. ADD 3 teaspoons paprika powder and 2 teaspoons cumin powder into the large bowl.
ADD a few tablespoons bread-crumbs along with 500 gram minced beef and mix everything together. SEASON using salt and pepper. Is the minced meat mixture too wet?
Add in some more bread-crumbs and mix again. SHAPE little meatballs of about 2.5 cm wide using your hands, and place them on the plate.
HEAT up some olive oil into the large skillet on medium-high heat. COOK the meatballs until slightly browned, then remove them from the skillet using a pair of meat tongs onto a plate.
LOWER the heat and add in some more olive oil. SAUTÉ the onion, red chili pepper and garlic for a few minutes. PRE-HEAT the oven to a temperature of 180 degrees Celsius or 355 degrees Fahrenheit.
ADD diced tomato, tomato puree and 4-5 fresh basil leaves. SEASON the tomato sauce using salt and pepper. THICKEN the sauce in about 5 minutes time, then turn off the heat and return the meat balls back into the skillet.
SLICE the mozzarella ball in equal chunks and divide the pieces between the meatballs. PLACE the skillet containing the meatballs and tomato sauce into the pre-heated oven. (make sure to check if your skillet can be used inside an oven!).
Cook for 20 - 25 minutes, depending on how powerful the oven is. CHECK every now and then. GARNISH the oven baked meatballs in tomato sauce and mozzarella by dividing some fresh basil leaves over the top.
SERVE the dish with a baguette (French bread) or rustic bread. Enjoy your meal!