2-3 servings, oven preheated to 220C
400g minced beef
1 small/half large courgette
1 tbsp tomato paste
2 tbsp farmer’s cheese (Madame Loïk/ St. Moret)
1 tbsp sweet paprika ( smoked is better)
2 garlic cloves, crushed
Salt ‘n’ pepper
1 tbsp fresh parsley
Olive oil for frying ( just enough to stop meatballs from sticking)
Ingredients for the sauce
- 1 red pepper
- Half an onion
- 1 can chopped tomatoes
- 2 tsp honey
- 1 tbsp olive oil
- Chopped fresh parsley to sprinkle when serving
Preheat oven to 220C.
Mix meatball ingredients together thoroughly by hand and shape into about 12 small meatballs.
Fry in olive oil till browned, turning to cook all over and then transfer to a small ovenproof dish.
- Slice pepper and onion thinly.
- Sweat pepper and onion slices in olive oil, then add chopped tomatoes and honey.
- Cook for 5-10 minutes on low heat, then pour over meatballs. Oven cook for 15 minutes.