(can be vegetarian)

For the meatballs:
1 large green pepper
1 lb ground beef (I use Gimme Lean beef flavor)
2 cloves finely chopped garlic
3 oz weight chopped walnuts
1 tbls tomato paste/puree
1 tbls soy sauce
1 tsp ground ginger
3-4 pinches chili powder
1 tbls sugar (can be omitted)
oil for frying

For the sauce:
1 1/2 tbls soy sauce
4 1/2 tbls water
3 tsp wine vinegar
1 1/2 tsp sugar
4-5 sping/green onions, finely chopped

Cut the pepper in half and remove the seeds and pith. Bring a small pan of salted water to a boil and put in the pepper halves. Cook until soft (6-8 minutes). Drain and chop finely. Put all of the meatball ingredients in a bowl and mix well. With wet hands, form the mixture into small balls. Fry until browned all over. Transfer to a serving dish with a slotted spoon. Pour most of the fat out of the pan, but don't wash it yet. Add all the ingredients for the sauce except the onions. Bubble fiercely for a minute or two, until
you have a thick, dark, syrupy sauce. Remove from the heat and stir in the onions. Spoon over meatballs and serve at once.

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