• 450gm minced lamb
  • (Can use beef)
  • 2cloves garlic, crushed
  • I tbsp Worcester sauce
  • 2 tbsp chopped oregano
  • 2 tsp ground cumin
  • 1 long thin red chilli, de-seeded and chopped
  • 4 tbsp chopped flatleaf parsley
  • I egg
  • Salt and pepper
  • 2 tbsp Olive oil for frying
  • ( I add two slices of bread, turned into crumbs in magi mix and softened with water or milk)
  • I find it makes the meatballs softer.
  • Mix all ingredients together then shape into balls
  • Tomato and Red Pepper Sauce.
  • I medium onion, finely chopped
  • I clove of garlic, crushed
  • 3 tbsp olive oil
  • 1 long thin red chilli, de-seeded and chopped
  • 2 red peppers
  • 1x 400gm can scopped tomatoes
  • 2 tbsp ketchup
  • 2 tbsp fresh basil, chopped

Fry the meatballs, in batches, until coloured all over. Lift onto a baking sheet and set aside.
Now make the sauce. Fry onions and garlic in the same unwashed pan for 5-7 minutes or until soft. Then add the rest of the oil, the chilli and diced peppers. Cook until soft then add the tomatoes, ketchup and some seasoning. Leave to simmer for 20 minutes on low heat. Stir occasionally and check its not burning.
Add the meatballs to the sauce and cook for a further 15 minutes. Stir in the basil, season with salt and pepper to taste and serve with either spaghetti or rice.

I find cooking this dish in a heatproof casserole or large sauce pan, is the easiest method.