Spicy meatballs with chilli, tomato and capsicum

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[vc_row][vc_column][trx_title color=”#000000″]Spicy Chilly, tomato and capsicum meatballs[/trx_title][trx_title type=”3″]Ingredients[/trx_title][trx_list style=”iconed” color=”#000000″ icon=”icon-play”][trx_list_item title=”500g beef meatballs”][/trx_list_item][trx_list_item title=”400g jar tomato and chilli pasta sauce”][/trx_list_item][trx_list_item title=”1 ⁄2 cup chicken style liquid stock”][/trx_list_item][trx_list_item title=”3 teaspoons La Barre chilli & garlic infused olive oil” link=”https://labarre.com.au/product/chilli-and-garlic-infused-olive-oil/”][/trx_list_item][trx_list_item title=”125ml (1 ⁄2 cup) Massel chicken style liquid stock”][trx_list_item title=” 145g roasted capsicum strips”][/trx_list_item][trx_list_item title=”4 eggs”][/trx_list_item][trx_list_item title=”1 ⁄2 cup fresh continental parsley leaves, coarsely chopped,”][/trx_list_item][/trx_list][trx_title type=”3″]Method[/trx_title][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

  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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