Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 12 ounces | Lean minced beef |
| 12 ounces | Minced pork |
| ½ medium | Red pepper |
| 1 small | Onion; finely chopped |
| 1 | Clove garlic; crushed |
| 2 tablespoons | Parsley; chopped |
| 2 ounces | Breadcrumbs |
| 1 | Egg |
| 2 tablespoons | Flour |
| 2 tablespoons | Olive oil |
| 1 | Onion; diced |
| ½ | Red pepper; seeded and diced |
| 1 | Clove garlic; crushed |
| 1 pounds | Ripe tomatoes; peeled and chopped |
| 100 millilitres | Creme fraiche |
| ½ teaspoon | Paprika |
| Fresh chervil leaves |
SAUCE
GARNISH
Prepare the meatballs by placing the minced meats, chopped pepper, onion, garlic, parsley and breadcrumbs in to a bowl. Mix well and add the egg and seasoning. Divide into equal balls. Dust lightly with flour. Heat 2 tablespoons of oil in a casserole dish and brown the meatballs, then transfer to a plate.
Sauce: Using the same pan, add the onion and red pepper together and cook for approximately 5 minutes.
Add the garlic, paprika and tomatoes, bring up to simmering point and stir.
Add the meatballs, cover with a tight fitting lid and place in the oven for approximately 1-11/4 hours.
Before serving top with creme fraiche and leaves of fresh chervil.
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Carlton Food Network
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