Meatballs in Capsicum Sauce
Meatballs in Capsicum Sauce

Ingredients

Method

  • For the Meatballs
  • 400g beef mince
  • 2 chopped red onions
  • 2 tsp French mustard
  • 1 tsp dried Italian herbs
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • For the Sauce
  • 4 tbsp olive oil
  • 3 red onions, chopped
  • 6 cloves of garlic, chopped
  • 450g passata
  • 1 tsp smoked paprika
  • 4 red capsicums, sliced
  • 4 chopped tomatoes
  • 2 sprigs of rosemary
  • Salt and pepper
  • Preheat the oven to 200C. In a bowl, mix the meatball ingredients using your hands, and shape into approx 25 balls. Place on a greased baking tray and bake for 20 mins, or until lightly browned.
  • In a frying pan, heat the olive oil and soften the onions and garlic for the sauce. Add the passata, season well with salt, pepper, and paprika, and warm for a couple of minutes. Add the capsicum, tomatoes, and rosemary, stir, and simmer for 15 mins. Add the meatballs and cook for 15 mins more on a very low heat, then serve with sides of your choice.
45 mins
4 serving
This recipe pairs perfectly with the Athletes of Wine Alto! Alto! Merlot Blend 2019 from Macedon, Australia.

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