Preheat your oven to 200°C (400°F).
Soak Stale Bread in a little Water until soft, then squeeze out excess liquid and crumble into a large bowl.
Add Ground Beef, finely chopped Onion, minced Garlic, chopped Parsley, Egg, Ground Cumin, Salt, Black Pepper and Red Pepper Flakes; mix until just combined and chill 15 minutes to firm up.
Shape the mixture into oval meatballs or patties with slightly wet hands.
Thinly slice Potatoes, slice the onion, halve or cut Tomatoes into wedges and slice the Green Peppers.
Arrange the potatoes, onion, peppers and tomatoes in a lightly oiled baking dish and drizzle with Olive Oil; season with salt and pepper.
Nestle the meatballs among the vegetables in a single layer.
In a small bowl whisk Tomato Paste and Red Pepper Paste with a splash of water, a little olive oil and a pinch of salt and pepper to make a loose sauce, then pour evenly over the meatballs and vegetables.
Bake for 35–45 minutes, or until potatoes are tender and meatballs are cooked through; if the top browns too quickly, cover loosely with foil for part of the baking time.
Remove from the oven, let rest 5 minutes, garnish with extra parsley and serve warm.
