Meatballs (Koefte)

1/2 kg lean minced beef
1-2 medium size onions
5-6 slices of bread (normally white bread, but brown bread should be ok too)
1 egg
salt and pepper to taste
cumin (if desired)

Sauce:
Tomato puree
1 fresh tomato
1/2 green pepper
1-2 cups of hot water

Chop the onions finely. Put the bread in a food grinder and make it into crumps. Knead the meat, onion, bread, egg and spices for 10-15 minutes. (The longer the better!!) Form meatballs and put in a large pan.
In another pan, chop the pepper and tomato into cubes, add water and set it aside.
Cook the meatballs over medium heat for five minutes. You can add a tiny bit of olive oil to prevent them from sticking/burning. Then add the tomato mixture. Cook for 30 minutes. Ideally, the meatballs should absorb most of the water. If they absorb the water before they are cooked, add more to the tomato mixture.

Attention:
The tomato mixture should never be too much. It is only to give taste to the meatballs. This is not a dish with lots of sauce.