For the Meatballs
Combine the Beef stock and the Breadcrumbs together and leave it for about 10 to 15 minutes so that the Breadcrumbs can absorb the Stock.
Combine the Breadcrumbs, Onion, Garlic, Egg, Fresh Parsley and Salt together in a large mixing bowl and mix by hand until all the ingredients are thoroughly combined.
Lightly dampen your hands with Water in order to prevent the Meatballs from sticking o your hands while rolling it, then scoop out some Meat and shape into small golf ball-size Meatballs.
Arrange the Meatballs on a lightly greased pan and place it in the Oven for about 20 minutes then transfer it into a 425°F preheated oven and bake for 20 to 25 minutes turning halfway through.
Once it's done drain the excess Oil if there is any and set it aside while you cook your Ata dindin
For Ata Dindin
Blend the Peppers, Tomatoes, Onion, and Garlic together preferably in a food processor because we don't want it super fine, it should still be a little coarse.
Preheat the Palm Oil and Peanut Oil (Groundnut Oil), and once it's hot, add the diced Onion and fry that until the Onions appear translucent.
Add the blended pepper and fry till the Oil floats on top of the Ata din din. This will take some time but it's worth the time because the longer it cooks the better, but make sure you don't burn your Ata dindin. (Don't forget to Stir occasionally to prevent burning).
Add the spices together with Salt to taste and feel free to add some stock or Water to loosen up the Ata dindin just in case it comes out too thick.
Finally, add the Meatballs, cover it up and let it simmer for about 3 to 5 minutes.
Garnish with some fresh Parsley and serve over Pasta, Rice or with your desired accompaniment.