Arizona Gunslinger Meatballs
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| Great tasting meatballs that you can serve with pasta or rice. For extra heat try adding ½ teaspoon of cayenne pepper to the flour seasoning mix. |
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| Serves 3-4 |
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| Preparation Time: |
25 minutes |
| Cooking Time: |
1 hour |
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| 275g Minced Beef |
| 1 large Onion, finely chopped |
| 1 teaspoon Arizona Gunslinger Smokin' Hot sauce |
| 1 tablespoon white Breadcrumbs |
| 1 egg, beaten |
| 1 tablespoon flour |
| 3 tablespoons Sunflower Oil |
| 1 clove Garlic, crushed |
| 400g tin Tomatoes, chopped |
| 1 Green Pepper, seeded and chopped |
| 150ml Beef Stock |
| 150ml red wine |
| 1 Bay Leaf |
| Salt and Black Pepper, to taste |
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| First season the flour with salt and pepper. Mix half the onion with beef, hot sauce, breadcrumbs and egg. Shape into 12 balls and coat each in the seasoned flour. |
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| Heat 2 tablespoons of the oil to fry meatballs. Meatballs should be turned frequently to ensure that they are well browned all over, about five minutes, you may need to do the meatballs in several batches. Put to one side. Heat the remaining oil and gently fry garlic and remaining onion until soft. Stir in tomatoes, stock, wine and bay leaf add salt and pepper to taste. Bring to boil and simmer for 10 minutes. Add green pepper and meatballs. Cover and simmer for 20 minutes, or until meatballs are cooked. Remove bay leaf before serving. |
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Recipe supplied by ChilliWorld |
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