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Peri-Peri Meatballs

๐๐ž๐ซ๐ข-๐๐ž๐ซ๐ข ๐Œ๐ž๐š๐ญ๐›๐š๐ฅ๐ฅ๐ฌโฃ ๐Ÿ˜‹
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A family favourite with a twist, spicy homemade meatballs on a bed of creamy mash potato, served in a ๐‹๐จ๐ฐ-๐‚๐š๐ฅ ๐๐ž๐ซ๐ข ๐๐ž๐ซ๐ข ๐’๐š๐ฎ๐œ๐ž.
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๐‹๐จ๐ฐ ๐‚๐š๐ฅ ๐Œ๐ž๐š๐ญ๐›๐š๐ฅ๐ฅ๐ฌโฃ
* 400g lean beef minceโฃ
* 1 red onion chopped โฃ
* 2 tsp French mustardโฃ
* 1 heaped tsp dried Italian mixed herbsโฃ
* 1 tsp smoked paprikaโฃ


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๐Œ๐ž๐ญ๐ก๐จ๐โฃ
1. Preheat the oven to 200C and brush a baking tray with olive oil. โฃ
2. In a large bowl, combine all the meatball ingredients and mix together using your hands. Shape the mixture into about 25 small, compact meatballs. Place the meatballs on the baking tray and bake for 15โ€“20 minutes, until lightly browned.โฃ
3. Meanwhile, in a large frying pan, gently heat olive oil, add your favourite veggies. We picked onions, peas, red peppers and sliced tomatoes. Fry for 5 minutes until they have softened.โฃ
4. Take your meatballs out the oven and add to the pan. Next add 2 tbsp of Low-Cal Peri Peri Sauce and 1 tbsp of hot water. โฃ
5. Stir and simmer for five minutes. Season with pepper and serve on a bed of mash! โฃ๐Ÿ˜

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