Beef & Pork meatballs
Beef & Pork meatballs in a Tomato Sauce with Must Chup
Preparation time: 30mins
Cooking Time: 1 hours 0 mins
Serves 6


400g minced beef
400g minced pork
1 egg
3 cloves of garlic, finely chopped
½ tsp cinnamon
½ tsp paprika
1 dsp Must Chup ‘Big Kick’
2 tbsp plain flour
Salt & pepper
3 tbsp olive oil
Small bunch of flat leaf parsley


1 tbsp olive oil
1 onion finely chopped
100g unsmoked lardons
1 tsp paprika
1 dsp Must Chup ‘Big Kick’
½ tsp ground cinnamon
400g tin chopped tomatoes
1 tbsp tomato paste
400g haricot beans, drained
4 tomatoes roughly chopped & de-seeded

1. In a large bowl, mix the meat, egg, garlic, roughly chopped parsley, cinnamon. Must Chup ‘Big Kick’ and 2 tablespoons of plain flour.
2. Season with salt & pepper and blend well.
3. Using your hands shape the mixture into golf ball sized balls, adding another tablespoon of flour if the mixture is too wet.
4. Roll the balls in flour to lightly cover.
5. Heat the olive oil in the frying pan and brown off the meat balls all over. Set them aside.
6. For the sauce, heat a tablespoon of olive oil in the pan you used for the meat balls and fry off the chopped onions and lardons of bacon.
7. Add the cinnamon, paprika, tomato puree, chopped tomatoes, tomato paste and Must Chup ‘Big Kick’
8. Then add 250ml of cold water and mix well. Season with salt & pepper and bring to the boil for 15 minutes.
9. Pour the sauce into the casserole dish and add the haricot beans and browned meat balls together with any juices they have released.
10. Cover the casserole dish and cook on a low heat for 30 minutes. Then remove the lid and cook for a further 30 minutes allowing the sauce to reduce. Add more water if the sauce is getting too thick.
11. Serve with Pilaf rice.
12. Enjoy!