INGREDIENTS

INSTRUCTIONS

FOR THE MEATBALLS
FOR THE SAUCE
1. Preheat the oven to 180C/350F/Gas 4. Place all the meatball ingredients
apart from the oil into a bowl, and combine thoroughly. Divide the mixture
into twelve and shape into balls. Leave them to rest for approximately 30
minutes.
2. Place the oil in a large frying pan and heat on the hob. Add the
meatballs and cook for 3-5 minutes until lightly browned. Remove the
meatballs from the heat, and placein an ovenproof dish.
3. Meanwhile to make the sauce, heat the oil in a frying pan and fry the
onion and garlic for 2-3 minutes until softened. Add the peppers and saute
for a further 2-3 minutes. Add all the remaining ingredients and bring to
the boil. Season well.
4. pour the sauce over the meatballs, cover and cook in the centre of the
oven for 30 minutes. Serve with rice or pasta and salad.
Suggested Wine: Tesco Marchese Sicilian Red
Serving Ideas : Rice or pasta and salad
NOTES : Serves 4 (500g mince) Preparation time: 20 minutes, plus 30 minutes
resting Cooking time: 30 mins Brian Turner: This combination of good steak
mince, cheese and herbs in a tomato sauce makes a mouthwatering dish that I
just love When cooking with mince, always start with a lot of heat and turn
it down later. This gives the meat an attractive brown appearance. Mince
works well with added flavours, such as those found in cottage pie, meat
sauce and lasagne and home made burgers which have long been a favourite of
mine. Try serving this recipe with a fresh green salad for a tasty evening
meal the family will enjoy. Wine Notes, Alice King: What I love about
meatballs is their earthy, rustic herby flavour. So accordingly I.d look
for an accompanying wine with those characteristics. Tesco Marchese
Sicilian Red is ideal with all the aforementioned attributes, plus a
deliciously fruity flavour of cooked raspberries and a touch of vanilla. On
the finish, a rustic cherry stone
Recipe by: Tesco Chef's Club, Brian Turner, 1997 Posted to MC-Recipe Digest
V1 #656 by Kerry Erwin <kerry@north.org> on Jul 06, 1997

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