Sunday, 15 September 2013

Hot Chilli Meatballs

Made this tonight for the first time, very tasty! Although the name suggests that it is a hot dish, you can vary the heat depending on the strength of chilli powder you use. You can also adjust the quantity of chilli powder used according to taste. 
Serves 4
Syns per serving: Extra Easy - Syn-free
1 onion, finely chopped
1 green and 1 red pepper, deseeded and diced
Fry Light
1/2 teaspoon chilli powder
400gm can chopped tomatoes
410gm can kidney beans
150ml (5fl oz) beef stock
For the meatballs:
450gm extra lean beef mince
1 onion, finely chopped
1 egg, beaten
Freshly ground black pepper
1. Spray a pan with Fry Light and fry the onion and peppers gently for 10 minutes, until the onion is golden. Add the chilli powder, tomatoes, kidney beans and stock. Simmer uncovered for 10 minutes.
2. Meanwhile, make the meatballs. Tip the mince, onion, egg and black pepper into a large bowl and mix by squeezing through your fingers. With damp hands, divide the meatball mix into 24 portions and shape into balls. Fry in a pan sprayed with Fry Light for 5 minutes to brown. Add to the sauce and simmer, covered, for 15 minutes. Serve on a bed of rice.

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