50 g (2 oz) butter or margarine
1 onion, skinned and finely chopped
450 g (1 lb) minced beef
50 g (2 oz) fresh brown breadcrumbs
5 ml (1 tsp) Worcestershire sauce
1 egg
salt and freshly ground pepper
45 ml (3 tbsp) vegetable oil
1 green pepper, seeded and roughly chopped
1 red pepper, seeded and roughly chopped
30 ml (2 tbsp) soft brown sugar
10 ml (2 tsp) soy sauce
30 ml (2 tbsp) vinegar
150 ml (1/4 pint) orange juice
150 ml (1/4 pint) beef stock
15 ml (1 level tbsp) cornflour
1 onion, skinned and finely chopped
450 g (1 lb) minced beef
50 g (2 oz) fresh brown breadcrumbs
5 ml (1 tsp) Worcestershire sauce
1 egg
salt and freshly ground pepper
45 ml (3 tbsp) vegetable oil
1 green pepper, seeded and roughly chopped
1 red pepper, seeded and roughly chopped
30 ml (2 tbsp) soft brown sugar
10 ml (2 tsp) soy sauce
30 ml (2 tbsp) vinegar
150 ml (1/4 pint) orange juice
150 ml (1/4 pint) beef stock
15 ml (1 level tbsp) cornflour
method
1. Heat the butter in a pan, add the onion and cook for about 5 minutes until softened. Stir in the mince, breadcrumbs, Worcestershire sauce and egg and season well. Cool.
2. Use damp hands to shape the mixture into twelve balls and chill for 20 minutes. Heat the oil in a large frying pan and brown the meatballs well. Remove with a slotted spoon and set aside.
3. Add the peppers to the pan and fry gently for 2 minutes. Stir in the sugar, soy sauce, vinegar, orange juice, stock and seasoning. Bring to the boil and return the meatballs to the pan.
4. Cover and cook in the oven at 180°C (350°F) mark 4 for about 45 minutes. Skim if necessary. Drain the cooking liquid from the meatballs and keep them warm in a serving dish.
5. Mix the cornflour to a smooth paste with a little water. Stir into the pan juices and bring to the boil. Cook stirring for 2-3 minutes and pour over the meatballs.
2. Use damp hands to shape the mixture into twelve balls and chill for 20 minutes. Heat the oil in a large frying pan and brown the meatballs well. Remove with a slotted spoon and set aside.
3. Add the peppers to the pan and fry gently for 2 minutes. Stir in the sugar, soy sauce, vinegar, orange juice, stock and seasoning. Bring to the boil and return the meatballs to the pan.
4. Cover and cook in the oven at 180°C (350°F) mark 4 for about 45 minutes. Skim if necessary. Drain the cooking liquid from the meatballs and keep them warm in a serving dish.
5. Mix the cornflour to a smooth paste with a little water. Stir into the pan juices and bring to the boil. Cook stirring for 2-3 minutes and pour over the meatballs.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
