Capsicum Meatballs


  • 500g Lean Beef Mince
  • 1 Onion, chopped
  • 1 ¼ cups Brown rice and Quinoa, uncooked
  • 2 Eggs
  • 2 Capsicum
  • 2 cans Whole Peeled Tomatoes
  • 1 litre Water
  • 1 tsp Chicken or Vegetable Stock
  • 1 tsp Paprika
  • Salt and Pepper

1. In a large bowl, combine mince, onion, rice, eggs, ½ tsp paprika, salt and pepper.
2. Roll mixture into 20 equal portions, should be around 50g each.
3. In a large pot or slow cooker, add the canned tomato, stock, water, capsicum, the other ½ tsp paprika with some salt and pepper.
4. Add the meatballs carefully to the tomato mixture. Bring to boil and simmer on a low heat for at least 4 hours in a large pot. If using a slow cooker, cook on high for 4-6 hours. Brown rice will take a while to cook.