Chilli Beef Meatballs with Chunky Tomato Sauce

Preparation time: 40 minutes
Cooking time: 2 Hours
Serves 6-8

Meatballs:
350g lean minced beef
350g minced pork
1 x red pepper, deseeded and finely chopped
1 onion, peeled and finely chopped
1 garlic clove, crushed
20-25ml MAGGI LAZENBY Chilli
15ml fresh parsley, chopped
50g fresh breadcrumbs
1 egg, beaten
salt and milled black pepper
15ml flour
50ml olive oil

Tomato Sauce:
15ml olive oil
1 onion, peeled and chopped
1 x red pepper, deseeded and finely chopped
1 garlic clove, crushed
15ml MAGGI LAZENBY
15ml paprika
1 (410g) can chopped tomatoes
salt and milled black pepper

To serve:
1 x MAGGI 2-Minute Noodles FAMILY PACK, Beef Flavour
200m sour cream
paprika and chopped parsley to garnish

Method:
1. Preheat the oven 150ºC. In a large bowl place the minced meats, chopped pepper, onion, garlic, MAGGI LAZENBY , parsley and breadcrumbs. Mix well and add the egg and a good seasoning of salt and pepper.

2. Take a tablespoon of the mixture at a time, squeeze and roll each into a small ball.  You should get 24-26 meatballs. Coat each one lightly in flour.

3. Heat the oil in a casserole and brown the meatballs a few at a time. Transfer the cooked meatballs to a plate.

4. Heat the oil in the same pan. Add the onion and red pepper and cook together for 5 minutes. Stir in the garlic and the MAGGI LAZENBY. Cook for a further minute. Add the paprika and stir to soak up the juices. Stir in the tomatoes and season with salt and pepper. Add the meatballs to the sauce and bring back to simmering point. Cover with a tight-fitting lid and bake in the oven for 11/2 hours.

5. Cook the  Noodles as per instructions on the pack, drain and keep warm.

6. Just before serving, lightly stir in the sour cream and sprinkle over the parsley

7. Serve the meatballs on the cooked the  Noodles and sprinkle over a little extra paprika to
garnish.