Put the roasted red peppers in a strainer to drain out their water, then dry them very well on double paper towels.
Chop them very finely and place in a bowl. Add the eggs, crumbled feta cheese, paprika, breadcrumbs with baking soda, the oil, pressed garlic and chopped parsley. If needed, add a bit more salt (*be careful when adding salt, it depends on how salty the feta cheese is).
Cover the mixture with foil and leave in a cold area for 30 min.
Use a tablespoon or ice cream spoonful to pour a little of the mixture into the hot oil (at least 1 1/4″ (3 cm) deep). They fry very quickly on both sides as well.
Take them out onto paper towels to drain the oil.
The cooked meatballs of roasted red peppers are best served with a yoghurt-chili sauce of equal parts sauerkraut, mayonnaise, salt, black pepper, chopped garlic.
Source: Pepa Stoeva.
The meatball mixture needs to be a bit on the dry side, otherwise the meatballs will fall apart during frying. Optionally you can add more breadcrumbs if needed, to take in some of the mixture's mixture.
The amount of garlic seems a little high, so I used 1/2 mashed clove, which was more than enough.
I've used it to roast red peppers from a jar. No salt and additives!