••
SERVES 4
2 red peppers, deseeded and cut into chunks
2 tbsp olive oil
350g/12oz lean minced beef
½ onion, grated
2 garlic cloves, crushed
2 tbsp freshly grated Parmesan cheese
2 tsp thyme
320g/11oz tomatoes, skinned and chopped
1 tbsp tomato purée
80ml/2½fl oz/⅓ cup beef stock
salt and freshly ground black pepper
Preheat the oven to 200°C/400°F/Gas 6. Put the peppers in a baking dish, drizzle with half the oil, season with salt and pepper and roast in the hot oven for about 20 minutes until tender. Meanwhile, put the beef, onion, garlic, Parmesan and half the thyme in a bowl. Season with salt and pepper and mix well. Roll the mixture into 35–40 bite-sized balls. Heat the remaining oil in a large, non-stick pan until hot, then add the meatballs and brown them all over, working in batches if necessary. Add the tomatoes, tomato purée, stock, peppers and remaining thyme to the pan and season with salt and pepper, then simmer gently for about 20 minutes until the meatballs are cooked.