Freshly Made Beef Meatballs

For the Meatballs: 

• 400g lean beef mince (5% fat) 
• 2 red onions  
• 2 tsp French mustard  
• 1 heaped tsp dried mixed herbs 
• 1 tbsp Worcestershire sauce 
• 1 tsp smoked paprika 
• For the red pepper and tomato sauce: 
• 4 tbsp olive oil 
• 3 red onions 
• 6 garlic cloves (or lazy garlic) 
• 450g passata 
• 1 tsp smoked paprika 
• 4 large red peppers 
• 4 fresh tomatoes 
• 2 sprigs fresh rosemary 
• Salt and pepper 

• Chop the 2 red onions for the meatballs
• Finely chop the 3 red onions for the sauce
• Finely chop the garlic (or use lazy garlic!)
• Thinly slice the 4 large red peppers
• Chop the 4 fresh tomatoes
• Be sure to wash your hands before AND after handling raw meat!

• Pre-heat the oven to 200C (180C fan). Brush a baking tray with olive oil to grease.
• Wash your hands and then, in a large bowl, combine all the meatball ingredients and mix using your hands.
• Shape the mixture into about 25 small, compact meatballs. Place the meatballs on the baking tray and bake for 15-20 minutes, until lightly browned.
• Wash your hands again and then it’s time to make the sauce. In a large frying pan, gently heat the olive oil, add the onions and fry for 2-3 minutes until they have softened.
• Add the garlic, put the lid on the frying pan and continue to fry over a gentle heat for 5 minutes.
• Add the passata to the pan, season with salt and pepper and then add the paprika and warm through gently for 1-2 minutes.
• Add the peppers, tomatoes, and rosemary, stir and then cover the pan and simmer gently for 15 minutes.
• Add the meatballs to the pan and cook for 15 minutes over a very low heat. Turn off the heat and leave for 10 minutes for the flavours to blend.
• Serve hot with rice or pasta or however you take your meatballs! Enjoy!