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1
For the meatballs: Put the bread crumbs in a small bowl, pour the milk over them, and let soften for 10 minutes.
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2
Squeeze to remove excess milk and then put the bread crumbs in a large bowl.
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3
Discard the milk.
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4
Add the lamb, egg, onion, cheese, parsley, oregano, salt, and a few grinds of pepper.
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5
Mix gently with your hands.
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6
Fry a small patty in a skillet and taste for seasoning; add more salt if necessary.
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7
With lightly oiled hands, divide the mixture into 8 equal pieces and roll into 8 meatballs.
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8
Heat a large, wide skillet or pot over high heat.
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9
Add 3 tablespoons olive oil.
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10
When the oil is hot, add the meatballs and brown all over, about 4 minutes.
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11
Set the meatballs aside on a tray.
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12
Pour off and discard the fat in the pan.
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13
Return the pan to moderately high heat and add the remaining 2 tablespoons olive oil and the bell peppers.
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14
Saute until slightly softened, about 3 minutes.
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15
Add the garlic and stir briefly to release its fragrance, then add the tomatoes and wine.
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16
Simmer for 2 to 3 minutes, then add the green olives and capers.
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17
Simmer briskly for 2 to 3 minutes to thicken the tomato juices, then return the meatballs to the pan.
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18
Cover, reduce the heat to low, and cook until the meatballs are fully cooked, about 15 minutes.
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19
Serve hot garnished with the parsley.
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20
Enjoy with Cakebread Cellars Merlot or other medium-bodied red wine.
