Preheat the oven to 375°F

In a bowl, combine beef, egg, breadcrumbs, pinch of salt and black pepper, and handful of parsley with your hands

Shape meatballs by rolling portions of the beef mixture between the palms of your hands

Coat each meatball in flour and set aside

Preheat a skillet over high heat and add 3 Tbsp olive oil

Add meatballs to skillet and brown on the outside to seal in the juices and create a delicious crust. Remove from heat

In medium saucepan over medium heat, add remaining olive oil and toast almonds, stirring occasionally

Tear bread slices into large pieces and add to saucepan, letting ingredients absorb the oils then remove from heat

Transfer saucepans’ contents to a blender, add wine, ⅓ cup water and ⅓ jar Blake Hill’s Caramelized Onion Savory Jam and blend smooth

Add blender’s contents back to saucepan, add diced bell peppers and simmer to reduce sauce and emulsify mixture

Add meatballs to the sauce, simmer for a further 10 minutes, and season with salt and pepper to taste

Transfer to a casserole dish and bake in oven for 10 minutes then garnish with parsley

Serve with rice or - the Spanish way - with patatas fritas (French fries) and Enjoy!