Ingredient:
250 g (8 oz) minced beef
125 g (4 oz) minced pork
Salt and black pepper
Plain flour, for dusting
2 tbsp sunflower oil
2 large onions, sliced
1 garlic clove, crushed
300 ml (1/2 pint) dry cider
3 tbsp tomato puree
4 celery stalks, thickly sliced
1 large red pepper, halved, deseeded, and cut into strips
125 g (4 oz) mushrooms, sliced
2 tsp caster sugar
Method:
Mix together the beef and pork, and season with salt and pepper. On a floured work surface, shape the mixture into 16 even-sized balls.
Heat the oil in a flameproof casserole, add the meatballs, and cook over a high heat until browned. Remove and drain on paper towels. Lower the heat, add the onions and garlic, and cook, stirring occasionally, for a few minutes until softened.
Return the meatballs to the casserole and add the cider, tomato puree, and celery, red pepper, mushrooms, and sugar. Season with salt and pepper, and bring to a boil. Cover and simmer for 20 minutes or until the meatballs are cooked through. Serve hot.
250 g (8 oz) minced beef
125 g (4 oz) minced pork
Salt and black pepper
Plain flour, for dusting
2 tbsp sunflower oil
2 large onions, sliced
1 garlic clove, crushed
300 ml (1/2 pint) dry cider
3 tbsp tomato puree
4 celery stalks, thickly sliced
1 large red pepper, halved, deseeded, and cut into strips
125 g (4 oz) mushrooms, sliced
2 tsp caster sugar
Method:
Mix together the beef and pork, and season with salt and pepper. On a floured work surface, shape the mixture into 16 even-sized balls.
Heat the oil in a flameproof casserole, add the meatballs, and cook over a high heat until browned. Remove and drain on paper towels. Lower the heat, add the onions and garlic, and cook, stirring occasionally, for a few minutes until softened.
Return the meatballs to the casserole and add the cider, tomato puree, and celery, red pepper, mushrooms, and sugar. Season with salt and pepper, and bring to a boil. Cover and simmer for 20 minutes or until the meatballs are cooked through. Serve hot.
