# Grate the
onion onto the crumbs, add salt in it and knead the mixture until it turns to homogenous. Add ground meat and black
pepper on it and knead this mixture for about 6-7 minutes.
# Cover the prepared mixture and refrigerate it on the lowest layer of the fridge.
# At the end of the refrigerating time, pick pieces, each is bigger than
walnut size, from the mixture. Firstly, roll them into balls and then force on them between your palms to make them reach saucer size.
# Put enough grated
zucchini onto the middle of the meat pieces. Close the meatballs and roll them. Place them onto
flour in the tray and shake the tray to cover the meatballs with
flour.
# Prepare all of the meatballs by this way and refrigerate them. Meanwhile prepare the sauce.
# Put vegetable oil into a pot and make it hot over medium heat. Then add seeds removed and finely sliced
banana peppers in it.
# When the
pepper pieces turn into yellow, add peeled and finely chopped
tomato in it. Cook the mixture until the
tomato pieces loose their shape. Finally, add salt and 1 + 1/2 cups water or broth in it, make the mixture reach to boiling temperature.
# Ad the meatballs into the boiling mixture respectively. Cover the lid of the pot and cook the meal over medium heat for about 17-20 minutes.
# Serve it hot.
