Goulash Meatballs

...and here's another scrummy one:

Goulash Meatballs

Serves: 4

1 large red pepper, finely chopped
1 large onion, finely chopped
2 cloves of garlic, crushed
340g/12oz extra lean minced beef
340g/12oz extra lean pork mince, or lean turkey mince as an alternative.
1 egg, beaten
3 tablespoons of paprika
284ml/½ pint stock made with chicken Bovril
1 large tin of chopped tomatoes
113g/4oz very low fat fromage frais
salt and pepper to taste

1. Finely chop half of the onion and half of the red pepper with one of the crushed cloves of garlic.

2. In a bowl mix the beef and pork mince together with the chopped vegetables, include one tablespoon of paprika and the beaten egg with a good pinch of salt and pepper. Shape the mixture into Brussels sprout-size meatballs.

3. Bring half of the Bovril stock to the boil in a large frying pan, then add the meatballs a few at a time and cook until they have coloured and firmed up a little. Leave the part-cooked meatballs to one side.

4. In a large ovenproof lidded casserole dish or saucepan bring the remainder of the stock to the boil. Add the other half of the finely chopped onion and crushed clove of garlic, cook for 5 minutes. Add the remainder of the finely chopped red pepper and cook for another 5 minutes.

5. Add the 2 tablespoons of paprika and the chopped tomatoes, stir and add seasoning if you think necessary. Simmer for a further 5 minutes then add the meatballs to the sauce. Cover with lid and place in the centre of the oven at 180°C/350°F/Gas Mark 4 for approximately 50 minutes.

6. Remove from the oven and just before serving stir in the fromage frais.


I don't actually put this in the oven as it tends to dry out a bit too much. I let it simmer on the hob.