Serves
3-4
1
large onion – finely chopped
275g/10oz
minced beef
1
tsp chilli powder
1
tbsp white breadcrumbs
1
egg – beaten
1
tbsp flour
3
tbsp sunflower oil
1
clove garlic – crushed
400g/14oz
chopped tomatoes
150ml/1/4
pint beef stock
150ml/1/4
pint red wine
1
bay leaf
salt
and ground black pepper
1
green pepper – seeded and chopped
Mix
half the onion with beef, chilli powder, breadcrumbs and egg.
Shape into 12 balls. Coat
each in flour.
Heat
2 tbsp oil . Fry the meatballs in
two batches, for five minutes each. Turning until well browned.
Put to one side.
Heat
the remaining oil and gently fry garlic and remaining onion until soft.
Stir in tomatoes, stock, wine and bay leaf add salt and pepper to taste.
Bring
to boil and simmer for 10 minutes. Add
green pepper and meatballs. Cover
and simmer for 20 minutes, or until meatballs are cooked. Remove bay leaf.
Serve
with Pasta or Rice.