Cocktail Meatballs Recipe

• 450 g beef mince
• 1/2 large onion, peeled and finely chopped
• 1/2 green pepper, finely chopped
• 4 tbsp fresh white breadcrumbs
• 1 large egg, beaten
• a dash of tabasco sauce
• 1/2 tsp salt
• 30 g butter
• 1/2 large onion, peeled and finely chopped
• 1/2 green pepper, finely chopped
• 340 g tin condensed tomato soup
• 2 tbsp soft dark brown sugar
• 1 tbsp white wine vinegar
• 1 tbsp worcestershire sauce
• 1 tsp english mustard

Instructions

1. Preheat the grill to high.
2. In a large bowl, combine the minced beef, onion, green pepper, breadcrumbs, egg and Tabasco sauce until thoroughly mixed together.
3. Form the mixture into bite-sized meatballs, each about 3cm (1/4 in) in diameter. Arrange the meatballs on a grill tray and place under the hot grill for 10-12 minutes, turn from time to time, until browned all over.
4. To make the sauce, melt the butter in a saucepan over a medium-high heat, add the onion and pepper and sauté until soft. Add the remaining ingredients and bring to the boil, then reduce the heat and simmer gently for 5 minutes.
5. Arrange the meatballs on a serving platter and cover with the sauce, then pass around and enjoy.