Meatballs in Mediterranean sauce

1. Finely chop the onion. Slice the courgette into 1 cm cubes. Slice the sweet pepper in half and remove the seeds. Slice into 1 cm chunks. Thinly slice the garlic. Finely chop the parsley, oregano, thyme and cayenne pepper.
2. Heat 2 tbsp of olive oil in a pan. Fry the onion on a medium heat for approx. 3 minutes until soft. Add the courgette, sweet pepper, garlic, oregano, thyme and cayenne pepper. Save some chopped cayenne pepper for the meatballs. Stir fry the vegetables for 5 minutes. Add the cubed tomatoes. Bring to the boil and simmer on a low heat for 15 minutes. Stir occasionally.
3. Finely grind the unsweetened rusks in the food processor. Put the minced meat in a bowl. Add the cayenne pepper, ground rusk, egg, mustard and salt and pepper to taste. Knead well. Shape with 12 equally sized meatballs with wet hands. Heat the rest of the olive oil in frying pan. Fry the meatballs on a medium heat for approx. 5 minutes until golden brown on all sides and cooked.

Zest the peel of the lime. Squeeze the juice. Add juice, zest and parsley to the sauce. Transfer the meatballs to the sauce. Simmer on a low heat for 3 minutes. Season the sauce with salt and pepper.