A delicious and hearty recipe with chilli powder, cumin and cocoa powder for spicy meatballs for all the family to enjoy.
Mix the sachet contents with the mince beef, make into 16-20 meatballs.
Heat the oil in a pan, add the meatballs and gently fry for 4-5 minutes on all sides.
Add the onion and fry for a further 5 minutes. Stir in the tomato purée and cook for 1 minute. Add the chopped tomatoes, bring to a simmer, cover and cook for 15 minutes, stirring occasionally.
Make the meatballs into equal sizes, to ensure they are cooked evenly. Also great with pork mince.
This finished recipe is suitable for freezing. Transfer the cooked recipe to an airtight container, leave to cool prior to sealing. For best results use within 1 moth of freezing.
Defrost thoroughly overnight in a refrigerator. Transfer to a saucepan and heat gently over a medium-heat, stirring occasionally, until piping hot throughout. Alternatively, place in a microwaveable bowl, cover loosely with cling film and re-heat in the microwave (800W) on full power for 5 minutes stirring half-way through, or until piping hot throughout.