Meatballs with Red Wine and Red Pepper Sauce
- 400g Ground beef
- 50g Plain flour
- Salt & pepper
- Olive oil
- Onion
- 2 Cloves of garlic, unpeeled
- 2 Peppers
- 2 Tomatoes
- ½ tsp. Cayenne pepper
- 1 Glass of red wine
- Squeeze of ketchup
- 1 tbsp. Soy sauce
- Dash of balsamic vinegar
- Dash of Tabasco sauce
- 250ml Beef stock
- Handful of parsley
- Salt & pepper
Mix ground beef with a little flour, season with salt & pepper, and form into balls.
Slice the peppers and tomatoes, then roast them with two unpeeled garlic cloves with salt & olive oil for around 25 minutes.
Meanwhile, chop the onion and fry it with the cayenne pepper and meatballs until they are browned. Then add the red wine, ketchup, soy sauce, balsamic vinegar, Tabasco sauce, beef stock, salt & pepper and simmer.
Add the roasted peppers and tomatoes to the pan. Remove the skin from the garlic, chop it, and add it to the pan.
Serve with the meatballs with pasta or rice, and garnish with chopped parsley.