Spicy Meatballs and Pepper Casserole

Chef Oliver Dunne shows people that you can cook a nutritious meal for under €10.


  • 1 lb minced beef (rolled into balls)
  • red peppers (deseeded)
  • 2 yellow peppers (de-seeded)
  • 4 cloves garlic crushed
  • 2 red chillies (de-seeded & chopped)
  • 1 large onion (diced)
  • 2 tblsp fresh thyme leaves
  • 1 tblsp paprika
  • 2 tblsp flour
  • 1 tsp mild chilli powder
  • 500 ml chicken stock
  • 100 g chorizo
  • 400 g tin chopped tomatoes
  • 2-3 spring onions
  • 2 tblsp flat parsley
  • 800 g new pots
  • 0.25 lemon (juiced)


  1. Heat up a large pan and add a splash of oil, fry off the meatballs until golden brown.
  2. When browed remove from the pan & strain off the majority of the fat leaving a little to cook the chopped peppers, onions, garlic, chillies, thyme leaves & chorizo which has been cut into 5mm slices.
  3. Sweat all this for 10mins approx without allowing any colour.
  4. Add the paprika, chilli powder & the flour and continue to cook for a further 1-2mins.
  5. Pour in the chopped tomatoes, chicken stock & meatballs and bring to the boil.
  6. Simmer for around 15-20mins, at this stage the sauce should be thick like gravy.
  7. To finish squeeze in the lemon juice & adjust the seasoning to taste. Top with the spring onions that have been finely sliced & the freshly chopped parsley.
  8. Serve with boiled new potatoes or rice.


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