Start With the onion, garlic and spices
As with most recipes, it’s best to start with the onions and garlic. I also like to get my spices involved nice and early to make sure they temper properly. Tempering spices brings out their true potential and you’ll notice a huge difference in flavor profile if you’re used to just throwing your spices in halfway through cooking.
Add the pepper
We want to give the pepper (namely the skin of the pepper) time to cook until soft, so this goes in next. It doesn’t need long, just enough to give it a head-start over the tomatoes.
Cook down the tomatoes
This dish will be extremely sad if you undercook the tomatoes. They’re the main element here and will become sweeter, the longer you cook them. Give them time, let them simmer, and leave that lid on.
Add the meatballs
Now for the meatballs. Cooking them in the sauce (rather than in a separate frying pan) means they soak up those gorgeous spices and aromatics we added earlier – it also saves on washing up.
Simmer and serve
I know you thought we were done with simmering, but really, this bit’s important. Let everything come together and party for a while like the final act of a pantomime before serving. Oh, and don’t forget to garnish!