Prepare the meatballs first: In a skillet, melt the butter with the oil. Add the onions and garlic, and sauté until the onions are soft.

Add the chopped peppers and cook until softened, then remove from heat and let cool slightly.

In a large bowl, combine the ground beef, remaining ingredients, and the cooked onion mixture.

Mix everything well.

Shape the mixture into small balls.

Once finished, roll each meatball in flour.

Coat them well with flour and set aside.

Heat a little oil in a pan and brown the meatballs.

Let them brown on one side, then turn to brown the other side.

To make the sauce, melt the butter with the oil in a pot. Add the onions and cook until they start to color.

Add the tomatoes and green pepper, and sauté.

Cook until the tomatoes are completely softened.

Add the tomato paste and sugar, and stir well.

Add the tomato sauce and broth or water, and bring to a boil.

Add the meatballs and let them simmer for 15 minutes.

Add the fried potatoes, spices, and salt. Simmer for another 5 minutes, then remove from heat.

To prepare the rice, heat the oil and butter in a pot and add the vermicelli noodles.

Sauté until the noodles are golden brown.

Add the rice and salt, and stir briefly.

Add enough water to cover the rice and bring to a boil until the water is mostly absorbed.

Cover the pot and cook on low heat until the rice is done.

Serve the meatballs with the rice.