| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
|
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 12 |
oz |
Lean minced beef |
| 12 |
oz |
Minced pork |
| 1/2 |
md |
Red pepper |
| 1 |
sm |
Onion; finely chopped |
| 1 |
|
Clove garlic; crushed |
| 2 |
tb |
Parsley; chopped |
| 2 |
oz |
Breadcrumbs |
| 1 |
|
Egg |
| 2 |
tb |
Flour |
| 2 |
tb |
Olive oil |
| 1 |
|
Onion; diced |
| 1/2 |
|
Red pepper; seeded and diced |
| 1 |
|
Clove garlic; crushed |
| 1 |
lb |
Ripe tomatoes; peeled and chopped |
| 100 |
ml |
Creme fraiche |
| 1/2 |
ts |
Paprika |
|
|
Fresh chervil leaves |
INSTRUCTIONS
SAUCE
GARNISH
Prepare the meatballs by placing the minced meats, chopped pepper, onion,
garlic, parsley and breadcrumbs in to a bowl. Mix well and add the egg and
seasoning. Divide into equal balls. Dust lightly with flour. Heat 2
tablespoons of oil in a casserole dish and brown the meatballs, then
transfer to a plate.
Sauce: Using the same pan, add the onion and red pepper together and cook
for approximately 5 minutes.
Add the garlic, paprika and tomatoes, bring up to simmering point and stir.
Add the meatballs, cover with a tight fitting lid and place in the oven for
approximately 1-11/4 hours.
Before serving top with creme fraiche and leaves of fresh chervil.
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