Prepare the meatballs
In a bowl, mix minced beef, breadcrumbs, beaten egg, Italian seasoning, and salt.
Shape into 12–15 small meatballs (about golf-ball size).
Bake the meatballs
Place on a baking sheet and bake in the oven for 15–20 minutes until cooked through.
Make the sauce
In a pan, heat the oil and soften the onion.
Add flour and stir for 1 minute.
Add chopped tomatoes, sliced red pepper, tomato purée, garlic purée, salt, and pepper. Bring to a gentle boil, stirring.
Combine
Add the baked meatballs to the sauce and simmer for 10 minutes to allow the flavours to meld.
Serve
Delicious with pasta, rice, or crusty bread.
CHEF’s TIP
!
For a more spicy option add 1-2 tsp Schwartz for Chef Chilli Powder to the meatballs. Serve with rice or pasta.
