Peel and wash the potatoes, carrots, and bell pepper. Cut them in the size you prefer. It also cuts the onions.
Season the meat to taste and add an egg to integrate everything. Assemble the meatballs with their round shape and pass them through breadcrumbs.
Lightly seal them with a little oil in a pan. Remove them and set them aside.
Brown the onions for 3 minutes over medium heat and then add the bell pepper with the minced garlic clove.
Add the carrots and cook everything for 2 minutes stirring. Add the tomato puree, BBQ sauce, the potatoes, the bouillon, and boiling water until the potatoes are covered. Cover and cook everything over medium or low heat until the potatoes are almost cooked (soft when you click).
Then add the meatballs, cover, and cook for 10 minutes.
Then add more salt and seasoning if necessary, adding the peas and mixing everything. Cook for an extra 5 minutes and it’s ready.