Meatballs with Red Peppers & Cider
My home made Cheese & Rosemary Soda Bread is good with this dish!
Makes 12 meatballs
Ingredients
For the Meatballs –
170gm 5% Fat Lean Minced Beef
170gm 5% Fat Lean Minced Pork
Salt & Pepper
A pinch of Dried Thyme
For the Sauce –
2 Red Peppers – sliced
300ml Water
300ml Dry Cider
2 Garlic Cloves – crushed
3 Tablespoon Tomato Puree
¼ Teaspoon Dried Thyme
Half a Knorr Chick Stock Pot (you can keep the other half in the fridge for up to 3 days)
Salt & Pepper to taste
Method:
1. Combine all ingredients for the meatballs so they are thoroughly mixed
2. With damp hands form the mix into 12 meatballs – roll around in the palm of your hand to form a ball
3. Add a little oil to a deep fry pan & heat
4. Add the meatballs to the pan & brown all over
5. Remove the meatballs & put aside
6. Add the sliced pepper & crushed garlic to the pan, stir & cook for a few minutes
7. Add the water & bring to the boil
8. Add the cider & tomato puree & stir well
9. Bring to the boil
10. Reduce heat & simmer 10 -15 minutes until sauce starts to thicken
11. Add the meatballs & bring back to the boil
12. Reduce heat & simmer for about 20 minutes until the meatballs are cooked
13. Serve with Tagliatelle & Home-made Soda Bread
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