Ingredients
For
the chilli meatballs:
1 lb (450g) finely minced beef
2 oz (50g) breadcrumbs
1 large egg (beaten)
2 tsp chilli powder
1 medium onion (grated or finely chopped)
2 tbsp tomato juice (or 1 tbsp tomato pureé mixed with
1 tbsp water)
1 tsp salt
Freshly-milled black pepper
3 tbsp oil (for frying)
For
the chilli sauce:
1 onion (chopped)
1 green pepper
3 tsp chilli powder
1 tsp oregano
2 cloves garlic (crushed)
1 x 8 oz (225g) tin of Italian tomatoes
1 small tin red kidney beans
1 level tsp salt
Freshly-milled black pepper
1 tbsp oil (for frying)
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Pre-heat
the oven to gas mark 5 / 375°F / 190°C.
In
a large mixing bowl simply mix together all the ingredients
for the chilli meatballs, mixing everything thoroughly and
evenly. Then roll the mixture into little rounds - you should
get about 12 - 14 altogether.
Heat
the oil in a frying pan and, when it is hot, brown the meatballs
on all sides. Using a draining spoon, remove then to a flameproof
casserole.
Then
make the sauce - heat the oil in a frying pan, add the chopped
onion and fry until transparent, about 5 - 8 minutes. Add
the green pepper, chilli powder, oregano and 5 fl. oz. (150ml)
of water. Simmer everything until the pepper feels softened
- about 5 minutes. Then add the garlic, tinned tomatoes and
kidney beans, together with 1 tsp salt and some freshly-milled
black pepper. Then simmer for about 5 - 7 minutes or until
it has reduced and thickened slightly.
Pour
the sauce over the meatballs, bring everything to simmering
point on top of the stove and then transfer the casserole
to the oven, and cook (uncovered) for a further 15 minutes.
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