1/2 Scotch bonnet chilli (or to taste but these are HOT)
1 pack beef meatballs
1 carton passata
1 tin tomatoes
pinch mixed herbs
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Method Prep:10min › Cook:45min › Ready in:55min
Chop onions, finely chop the garlic and scotch bonnet.
Fry up the meatballs, add the onions now if you want them nice and soft, or add them just before the meatballs if you want them with some bite.
In another cooking pot put the passata, tinned tomatoes, herbs, chopped garlic and scotch bonnet. You can add the herbs, garlic and scotch bonnet for a little fry first, if you like, but I've tried it both ways and I think I'd stick to putting it straight in the sauce.
When the meatballs have cooked through, transfer the contents of the frying pan to the other cooking pot and put on a low heat until warmed through and you're ready to eat.
Up to you what you want with it but reccommend just throwing cooked spaghetti or pasta in the pot mixing up and serving.