Meatball Stew with Capers

Beef meatballs shallow fried for twenty minutes in sunflower oil, with a cornflour thickened gravy, and an assortment of vegetables to hand in the kitchen. Such as, half a red pepper, two small white onions, two medium sized spring onions, half a teaspoonful of capers in vinegar, two small potatoes, two sundried tomatoes, four chestnut mushrooms, white pepper, and beef stock.

There is time to prepare all the vegetable additions while the meatballs are cooking. Turn the meatballs four times, to ensure even cooking and browning.

Mix browned cornflour with water, and bring to the boil slowly, stirring occasionally. Chop all the vegetables into small chunks, and add to the gravy. When the meatballs are cooked, add them to the gravy and simmer under glass for at least an hour, stirring occasionally.

Making your own meatballs is easy. Essentially they are spherical burgers, so mix minced beef with flour or oats mixed with a beaten egg, and shape by hand until all the minced beef and the egg and flour mix is used up. You can add herbs and salt to the mix if you like.