Mix the mince, garlic, onion, nutmeg, egg and parsley in a bowl.
Soak the bread in a little milk.
Once it is soft, squeeze out the milk and add to the mince mixture.
Season well with salt and freshly ground black pepper.
Knead with your hands until mixture is smooth.
Shape into small balls and roll them in flour.
Heat a thin layer of olive oil and fry the meatballs over a medium heat until well browned. Drain on absorbent paper.
Drizzle peppers with half the oil and roast in a preheated 180 °C oven for 20 minutes or until tender.
Blend peppers, the remaining oil and the rest of the sauce ingredients in a food processor until smooth.
Season to taste with salt and freshly ground black pepper.
Pour into a saucepan and bring to the boil.
Add meatballs and simmer for one minute before serving.
Make extra roasted veggies alongside the roasted peppers.
Cut up different coloured peppers, sliced brinjals and courgettes and roast until tender.
Place in a serving bowl and stir in a few anchovy-filled olives and one clove of crushed garlic.
Drizzle with olive oil and serve with fresh bread.