Spicy meatballs with chilli, tomato and capsicum

Spicy Chilly, tomato and capsicum meatballs



  1. Heat the oil in a large frying pan over medium heat.
  2. Cook the meatballs, turning, for 5 minutes or until browned.
  3. Add the pasta sauce, stock and capsicum and bring to the boil.
  4. Reduce the heat to medium-low. Simmer for 2 minutes.
  5. Use a spoon to make 4 large indents in the tomato mixture and carefully crack an egg into each indent.
  6. Reduce heat to low. Cook, covered, for 7 minutes for soft yolks or until cooked to your liking.
  7. Top with dip and sprinkle with parsley and coriander. Serve with crusty bread, if you like.
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