A delicious dish from Donal Skehan.


  • 450 g (1lb) beef mince
  • 0.5 large onion, peeled and finely chopped
  • 0.5 green pepper, finely chopped
  • 4 tblsp fresh white breadcrumbs
  • 1 large egg, beaten
  • a dash of tabasco sauce
  • 1/2 tsp salt
  • 30 g (1¼ oz) butter
  • 1/2 large onion, peeled and finely chopped
  • 1/2 green pepper, finely chopped
  • 340 g tin condensed tomato soup
  • 2 tblsp soft dark brown sugar
  • 1 tblsp white wine vinegar
  • 1 tblsp worcestershire sauce
  • 1 tsp english mustard


  • Preheat the grill to high.
  • In a large bowl, combine the minced beef, onion, green pepper, breadcrumbs, egg and Tabasco sauce until thoroughly mixed together.
  • Form the mixture into bite-sized meatballs each about 3cm (1/4 in) in diameter. Arrange the meatballs on a grill tray and place under the hot grill for 10-12 minutes, turn from time to time, until browned all over.
  • To make the sauce, melt the butter in a saucepan over a medium-high heat, add the onion and pepper and sauté until soft. Add the remaining ingredients and bring to the boil, then reduce the heat and simmer gently for 5 minutes.
  • Arrange the meatballs on a serving platter and cover with the sauce, then pass around and enjoy.

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