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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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A staple mid-week dish that my mother cooked at home. An Australian tablespoon equals 20ml. Ingredients:
750 g ground beef |
1 carrot, grated |
2 slices bacon, rashers trimmed of fat and chopped |
1 egg |
salt & freshly ground black pepper, to season |
1 slice day-old bread |
2 tablespoons olive oil |
2 cups tomato juice |
1 tablespoon tomato ketchup |
1 tablespoon golden syrup |
1 -2 teaspoon worcestershire sauce |
1 (400 g) can red kidney beans |
Directions:
1. Mix together well the ground beef, carrot, bacon, egg, salt and pepper to taste, and crumbled bread. Shape into balls the size of a ping-pong ball.
2. Heat olive oil into a heavy based pan and saute the meat balls until browned.
3. Add tomato juice, tomato ketchup, Golden Syrup and Worcestershire sauce, bring to the boil, reduce heat and simmer over low heat for 1 hour.
4. Add drained kidney beans, and heat through gently.
5. Serve with cooked rice.
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