Spicy Beef Meatballs with Tomato-Pepper Sauce & Warm Tortillas

Heat the oven to 425°F and lightly oil a baking sheet with some of the olive oil.

For this step: Extra virgin olive oil

Wash and dry the bell pepper, jalapeño and cilantro.

For this step: green bell pepper, jalapeño pepper, fresh cilantro

In a medium bowl, combine the beef, panko, egg, some chili powder, the cumin, and a little salt and pepper. Mix gently, shape into small meatballs about 1½ inches across, and arrange them on the baking sheet.

For this step: lean ground beef, panko bread crumbs, large egg, Chili powder, Ground cumin, Salt, Black pepper

Once the oven is hot, bake the meatballs until browned and the centers reach 160°F, 15 to 18 minutes.

While the meatballs bake, stem, seed and dice the bell pepper into ½-inch pieces. Stem and finely chop the jalapeño. Put both peppers in a bowl.

Roughly chop the cilantro. Set a little aside for serving and add the rest to the peppers.

Heat a little olive oil in a medium saucepan over medium-high heat.

For this step: Extra virgin olive oil

Once the oil shimmers, add the peppers and cilantro, more chili powder, and a little salt and pepper. Cook, stirring often, until the peppers are tender, 4 to 5 minutes.

For this step: Chili powder, Salt, Black pepper

Stir in the diced tomatoes and tomato sauce. Reduce the heat to medium-low and simmer until slightly thickened, 5 to 6 minutes. If the meatballs aren't done yet, keep the sauce warm over low heat.

For this step: diced tomatoes, tomato sauce

While the sauce simmers, warm the tortillas in a dry skillet over medium-high heat, one or two at a time, until soft and warm, about 30 seconds per side. Wrap them in a clean kitchen towel to keep warm.

For this step: small corn tortillas

When the meatballs are done, add them to the sauce and toss gently to coat.

Serve the meatballs and sauce with the warm tortillas, and scatter the reserved cilantro over.