Serve with boiled new potatoes or rice.


  • 600g minced beef (rolled into balls)
  • 2 red peppers, deseeded
  • 2 yellow peppers, deseeded
  • 4 cloves garlic, crushed
  • 1 large onion, diced
  • 1 tbls dried thyme leaves
  • 1 tbls paprika
  • 2 tsp mild chilli powder
  • 2 tbls flour
  • 250ml chicken stock
  • 1 x 400g tin chopped tomatoes
  • 800g new potatoes


  1. Heat up a large pan and add a splash of oil, fry off the meatballs until golden brown.
  2. When browned, remove from the pan and strain off the majority of the fat leaving a little to cook the chopped peppers, onions, garlic and thyme.
  3. Sweat all this for 10 minutes approximately without allowing any colour.
  4. Add the paprika, chilli powder and the flour and continue to cook for a further 1-2 minutes.
  5. Pour in the chopped tomatoes, chicken stock and meatballs and bring to the boil.
  6. Simmer for around 15-20 minutes, at this stage the sauce should be thick-like gravy.
  7. Serve with boiled new potatoes or rice.