• STEP 1

    Tip the pork into a large bowl with the breadcrumbs, parsley, chilli flakes, egg yolk, 1 tsp of salt and some black pepper. Knead everything together for 5 mins to tenderise the meat. Divide the pork mix into 12 large balls, weighing for accuracy if you like. Chill until ready to use.

  • STEP 2

    Heat the grill to its highest setting. Put the peppers whole on a baking sheet and grill for 20-25 mins, turning halfway, until blackened and blistered. Set aside to cool a little.

  • STEP 3

    Meanwhile, make the sauce. Heat 2 tbsp of the oil in a large casserole or saucepan over a low-medium heat, add the onion and fry gently for 10 mins or until softened and translucent. Add the garlic and paprika and cook for 1 min. Stir through the tomatoes and sugar, and simmer uncovered over a low heat for 10 mins. Season to taste.

  • STEP 4

    Heat the remaining oil in a large, non-stick frying pan over a medium heat. Add the meatballs and fry for 5 mins, turning regularly, until evenly golden brown.

  • STEP 5

    Heat the oven to 180C/160C fan/gas 4. Tip the meatballs into a medium casserole dish. Peel the skin off the cooled peppers, deseed and slice into strips. Add the sliced peppers to the dish with the meatballs and pour over the tomato sauce. Sprinkle over the cheese and bake for 15-20 mins until the meatballs are cooked through and the cheese is bubbling. Serve with pasta, wedges or rice.


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