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Meatballs with Bean and Tomato Sauce

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Serves: 4
1 large onion, peeled and finely chopped
1 red pepper, de seeded and chopped
1 tbsp freshly chopped oregano
1/2 tsp hot paprika
425g can red kidney beans, drained
300g / 11 oz fresh beef mince
salt and freshly ground black pepper
4 tbsp sunflower oil
1 garlic clove, peeled and crushed
400 g can chopped tomatoes
1 tbsp freshly chopped coriander, to garnish
freshly cooked rice, to serve

Make the meatballs by blending half the onion, half the red pepper, the oregano, the paprika and 350g / 12 oz of the kidney beans in a blender or food processor for a few seconds. Add the beef with seasoning and blend until well mixed. Turn the mixture on to a lightly floured board and form into small balls.

Heat the wok, then add 2 tablespoons of the oil and, when hot, stir-fry the meatballs gently until well browned on all sides. Remove with a slotted spoon and keep warm.

Wipe the wok clean, then add the remaining oil and cook the remaining onion and pepper and the garlic for 3-4 minutes, until soft. Add the tomatoes, seasoning to taste and remaining kidney beans.

Return the meatballs to the wok, stir them into the sauce, then cover and simmer for 10 minutes. Sprinkle with the chopped coriander and serve immediately with the freshly cooked rice.

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