Instructions: Soak the bread in water then squeeze by hand to extract any excess water.

Crumble the bread into a bowl then add the beef, onions, crushed garlic, salt, pepper and cumin and mix thoroughly (with your hands works best) until all the ingredients are well mixed then shape into walnut sized balls.

Heat a little oil in a saute pan then add the meatballs and fry until they are golden on both sides. Transfer to paper towels to drain.

To the pan, add the tomato paste and stock and bring to a simmer, scraping up any browned bits from the bottom of the pan. When simmering, return the meatballs to the pan and top with quartered tomatoes and green beans.

Simmer for 20-25 minutes then serve immediately with rice or potatoes.

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