Thursday, 13 February 2014

Chilli Meatballs

Serves 4
Syns Per Serving : Extra Easy - Syn-free
For the sauce
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 1 green and 1 red pepper, deseeded and diced (I cheated and used 250gm frozen sliced mixed peppers)
• Fry Light
• 1/2 tsp chilli powder (or more if you like your food spicy)
• 400gm can chopped tomatoes
• 410gm can red kidney beans, drained
• 150ml beef stock
For the meatballs
• 500gm extra lean minced beef
• 1 onion, finely chopped
• 1 egg, beaten
• freshly ground black pepper
• Fry Light
1. Fry the onion, garlic and peppers in Fry Light for 5 minutes until the onion is golden and starting to soften. Add the chilli powder, tomatoes, kidney beans and stock. Simmer uncovered for 10 minutes.
2. Meanwhile, put all the meatball ingredients into a large bowl and mix well. With damp hands, divide the meatball mixture into 24 portions and shape into balls. Fry the meatballs in a large frying 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 boiled rice or with a selection of Syn-free vegetables.

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