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In a large lidded saucepan heat 2 tbsp of olive oil over medium heat. Add in peppers and onions, stirring often until onions are almost caramelized. About 10 minutes. Add in cumin, smoked paprika and salt and stir until fragrant.
Using your hands, crush the tomatoes one at a time and add to the pepper and onion mixture followed by the remaining liquid from the pan. Bring mixture to a simmer and allow to cook until thickening begins. (about 15 minutes) Adjust seasoning as needed.
While the sauce is thickening whisk the garlic for the meatballs into the eggs until well beaten. Combine the egg mixture into the ground beef along with the remaining meatball ingredients and stir using your hands being careful not to over mix.
Using your hands shape meatballs roughly the size of golfballs.
Carefully arrange meatballs into the sauce and bring back to a simmer. Cover pan and continue cooking on low heat for 20 minutes. Uncover and cook for another 10 minutes.
Top meatballs with fresh feta and cilantro. Serve with toasted bread.