Instructions.

• 1 Preheat the oven to 375°F.
• 2 In a bowl, combine beef, egg, breadcrumbs, a pinch of salt and black pepper, and a handful of parsley with your hands.
• 3 Shape meatballs by rolling portions of the beef mixture between the palms of your hands.
• 4 Coat each meatball in flour and set aside.
• 5 Preheat a skillet over high heat and add 3 Tbsp olive oil.
• 6 Add meatballs to skillet and brown on the outside to seal in the juices and create a delicious crust. Remove from heat.
• 7 In medium saucepan over medium heat, add remaining olive oil and toast almonds, stirring occasionally.
• 8 Tear bread slices into large pieces and add to saucepan, letting ingredients absorb the oils, then remove from heat.
• 9 Transfer saucepan's contents to a blender, add wine, ⅓ cup water, and ⅓ jar Blake Hill Caramelized Onion Savory Jam. Blend until smooth.
• 10 Add blender’s contents back to saucepan, add diced bell peppers, simmer to reduce sauce, and emulsify mixture.
• 11 Add meatballs to the sauce, simmer for 10 minutes, and season with salt and pepper to taste.
• 12 Transfer to a casserole dish and bake in oven for 10 minutes, then garnish with parsley.
• 13 Serve with rice or patatas fritas (French fries, which is the Spanish way) and Enjoy!