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Serves 6

INGREDIENTS:

1 tbsp. ground beef
1 onion, finely chopped
1 tbsp. Hungarian sweet paprika
1 tbsp. Worcestershire sauce
salt and pepper to taste
3 oz. white breadcrumbs
1 sweet red pepper, sliced and quartered
1 large zucchini, thinly sliced
1 tbsp. all-purpose flour
1 tbsp. red wine
1 1/2 cups beef stock
3 tbsp. fresh grated Parmesan or dried variety
1 tsp. ground red chili peppers

METHOD:

Mix the ground beef with onion, Hungarian paprika, Worcestershire sauce and white breadcrumbs. Season and mix well. Roll into 20 meatballs. Cover and chill in fridge for 10 minutes.

Heat sunflower oil in pot. Add red pepper and zucchini. Fry for 2 minutes. Add meatballs and brown all over. Add all-purpose flour and mix into oily mixture. Remove from heat and gradually add beef stock. Mix in red wine. Start with a paste and work into a runny sauce. Cover and simmer on medium, stirring occasionally for 25 minutes. Serve hot garnished with a sprinkle of Parmesan and hot red chili peppers and with a baked potato.