How to make
Grind both types of meat and bacon on a meat mincer with a larger grid.
In a bowl, mix it with all the spices and cut the red pepper into small pieces.
The onions can be cut into larger pieces. It is best if the minced meat is left in the refrigerator for at least 24 hours.
With wet hands, form large meatballs, press them so that they are flat and do not shrink during baking.
Bake them on the grill, sach or barbecue.
