Eggs: 1 piece (scrambled / for meatballs)
Breadcrumbs: a quarter cup (for meatballs)
Milk: 1/4 cup (for meatballs)
Mustard: half a teaspoon (for meatballs)
Salt: half a teaspoon (for meatballs)
Black pepper: half a teaspoon (for meatballs)
Minced meat: 250 grams (for meatballs)
Vegetable oil: 1 teaspoon (for meatballs)
Onion: 1 piece (chopped / for sauce)
Garlic: cloves (crushed / for sauce)
Vegetable oil: a tablespoon (for the sauce)
Flour: 2 tablespoons (for sauce)
Meat broth: a cup and a half (for the sauce)
Tomatoes: can (pure / for sauce)
Tomato paste: 2 tablespoons (for the sauce)
Bay leaf: 1 leaf (for sauce)
Oregano: half a teaspoon (dried / for sauce)
Salt: half a teaspoon (for the sauce)
Carrots: 2 tablets (cut into circles / for sauce)
Zucchini: 4 grains (chopped in circles / for sauce)
Green pepper: 1 piece (chopped / for sauce)
Red pepper: 1 piece (chopped / for sauce)
Parsley: a tablespoon (fresh and chopped / for the sauce)
Pasta: two cups (boiled and drained)
Mix the minced meat, beaten egg, mustard, milk, salt, pepper and rusk in a bowl until the ingredients are combined.
Make medium-sized balls of the mixture.
Grease a tray with a spoon of oil, put the meatballs in it and put it in the oven until it is slightly browned and the meat turns brown.
In a saucepan, heat a tablespoon of oil and stir in the onions and garlic until soft.
Add the flour and broth and stir until the mixture boils and the sauce thickens.
Add the mashed tomatoes, tomato paste, bay leaf, oregano, salt, grilled meatballs and carrots and bring the mixture to a boil, then reduce the heat, cover the pot and leave it for 30 minutes.
Add the zucchini, red and green peppers and leave the mixture to boil for another 10 minutes.
Add the boiled pasta and parsley and stir.
Pour the mixture into a serving bowl and serve hot.