Italian-style meatballs for an economical night in! The full flavour of beef blends beautifully with tomato, capsicum and parmesan in this dish that is ideal company for hot buttered pasta and a cold night.

Serves: 4   

Beef Cacciatore

Ingredients:

• 600g lean beef mince
• 50g dried breadcrumbs
• 50g shredded parmesan
• 10g Italian parsley chopped
• Finely grated rind of 1 lemon
• 1 Medium brown onion cut into wedges
• 1 Red capsicum cut into thick strips
• 1 Green capsicum cut into thick strips
• 250ml Chunky tomato pasta sauce
• 50g Pitted Kalamata olives, halved

Method:

1. Preheat fan forced* oven to 180 degrees Celsius.

2. Combine mince, parsley, breadcrumbs, lemon and parmesan.

3. Roll into 16 small balls.

4. Place onions and capsicums in base of shallow ovenproof dish. Place meatballs on top. Pour over pasta sauce and sprinkle with olives.

5. Place beef cacciatore on baking tray and bake, uncovered, for 30-40 minutes until beef is browned and cooked through.

Recipe note:*if using a conventional oven, you may need to increase temperature or allow additional cooking time.

Serving Suggestion:

• Serve with hot buttered pasta.