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Combine All The Ingredients For The Ketfa And Form Into 1 Inch Balls With Wet Hands. Heat A 6- To 8-Quart Stove-Top Casserole And Add The Olive Oil. Brown The Meatballs In The Oil, Then Remove, Leaving The Oil In The Pot. Set The Meatballs Aside, Covered. Add The Garlic, Onion, And Bell Pepper To The Reserved Oil And Saute Until The Onion Is Clear. Add The Remaining Ingredients For The Sauce And Simmer, Covered, 30 Minutes Until The Sauce Has Cookeddown To A Thick Gravy. Return The Meatballs To The Sauce And Simmer Uncovered 10 Minutesmore. Carefully Bread The Eggs Into The Sauce And Poach For A Few Minutes (Don'T Overcook The Eggs.) Serve At Once Directly With The Pan.
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