GIANT MEATBALLS IN CAPSICUM TOMATO SAUCE

SERVES 4

PREP AND COOK: 30 MINS 1½ cups risoni (300g)

2 x 600g pkts beef rissoles

(16)

1 tblsp olive oil

½ cup ajvar relish

410g can rich & thick chopped

tomatoes and paste

310g jar roasted red capsicum

strips, drained

1 (10g) beef stock cube

1 Cook risoni in a large saucepan of boiling, salted water until tender. Drain. Return to the pan and cover to keep warm.

2 Meanwhile, using damp hands, roll the rissoles into balls.

3 Heat oil in a large, deep, non-stick frying pan over a medium to high heat.

Add meatballs. Cook, turning occasionally, for about 8 minutes or until browned all over. Remove from pan.

4 Add relish, tomatoes, capsicum, crumbled stock cube and ½ cup of water to same, hot pan. Stir well. 5 Bring to the boil.

Return meatballs. Stir to coat in sauce. Gently boil for about 8 minutes, or until meatballs are cooked through and sauce is slightly thickened. Season with salt and pepper.

6 Serve meatballs and sauce with risoni.