In a bowl, combine 2 pressed garlic cloves, parsley (fresh or frozen), 3 heaped tablespoons breadcrumbs, 2 heaped teaspoons salt, a pinch of black pepper, and a generous amount of paprika powder. Add 500g minced meat and 2 eggs. Mix using a mixer with dough hook or by hand until a smooth, firm mixture forms. Shape into balls about 1 heaped tablespoon each. Refrigerate until ready to cook.
Heat olive oil in a large pan over medium-high heat. Fry the meatballs, turning occasionally, for 8-12 minutes until browned all over. Remove from pan and set aside.
Cut 1 large red pepper (or 2 small ones) and 1 small eggplant into small cubes (note: eggplant browns quickly). Add a little more olive oil to the pan if needed. Fry the vegetables with 1 teaspoon salt over medium heat for 3-4 minutes.
Reduce heat to low. Add 2 pressed garlic cloves, a pinch of black pepper, and a generous amount of paprika powder. Cook for 1-2 minutes. Pour in 1 packet canned tomatoes (be careful as it may splash). Stir in 1 bay leaf, parsley (fresh or frozen), thyme, and tomato paste or paprika paste if desired. Stir well. If the sauce is too thick, add a little water to reach desired consistency.
Return the meatballs to the pan. Cover and simmer over low heat for 20 minutes, stirring occasionally. Remove the bay leaf before serving.
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