This is one of my sister’s favourite dishes that I cook. We have them once a week because they’re so good and we don’t eat red meat as often as we should so this is a great dish in the middle of the week. The ingredients are for two people so adapt accordingly.
350g minced beef
2 clove of garlic
1 tin of chopped tomatoes
1 red pepper
1 green pepper
Spices (ground coriander, cumin, turmeric, cayenne chilli pepper)
Salt and black pepper
Parsley (optional – I always forget)
- If you have the time it’s good to make the meatballs early in the day and stick them in the fridge because this stops them from breaking up in the pan. If not it’s not a big deal. Break the meat up into small parts and season with the spices, salt and pepper. Make sure they’re all pretty covered. Then roll them into small meatballs with your palms. Be careful not to make them too big because you need them to be cooked through, mince is really dangerous if it’s not cooked all the way through. Then pop them in the fridge in a container.
- Slice the onion finely and crush and chop the garlic. Seed the peppers and slice thinly. Make sure you boil your kettle for the spaghetti later.
- Heat some oil in a frying pan and fry the meatballs at a high heat until they’re brown all over. I have found a high heat works better because the sooner they’re all brown all over the less time they have to burn or break. As soon as they’re all brown take them off the heat and leave to one side. It should only take a couple of minutes.
- Fry the onion and garlic in a little oil in a sauce pan for about 2 minutes. Then add the peppers and cook for 2-3 minutes. Add a teaspoon of each spice to the vegetable mix. Allow to cook for a few minutes, then add the tin of tomatoes and stir well. Season with salt and pepper and allow to simmer.
- Transfer the meatballs to this mixture and allow to cook in the sauce for 20 minutes. Cover the pot with a lid if possible. I found you should stir the mixture every 5-6 minutes to avoid any of it burning. Don’t forget to cook the spaghetti when you have about 10-13 minutes left (depending on how you like your spaghetti).
- When ready to serve, stir in some parsley.