Pan Meatballs with Tomato Sauce and Kashkaval

The mince (800 g) is mixed with the finely chopped onion (1 head) and parsley (1/2 bunch), the bread (1 slice) previously soaked in the fresh milk (100 ml), the egg (1), the cumin (1/2 tsp), the black pepper (1/2 tsp) and salt. Mix the meatball mixture very well. Shape meatballs, roll them in flour and fry them in oil in a deep pan. Make the sauce by grating the canned tomatoes (400 g). Add the sauce from the can, as well as the pureed roasted peeled red peppers (4). Put this mixture in a saucepan and heat on the hob. Once the sauce starts to simmer, add the tomato paste (6 tbsp), black pepper and a little salt. When the sauce comes to a boil, add the shaped meatballs. Leave them until they take on the flavor of the tomato sauce, then place them in a baking dish or ovenproof pan, sprinkle with kashkaval (250 g) and bake until it melts. Optionally, sprinkle the dish with finely chopped parsley.