Meatballs in a red pepper sauce

For some inexplicable reason, Kieran hates tomato. Anything with bits of tomato in it is a problem – it took me ages to get him to eat bolognese, and even then I have to use passata rather than chopped tomato. With the exception of my bolognese and pizza, I don’t think Kieran consumes anything tomato-ey at all. Which cuts out quite a lot of menu options.

Which is why I was happy to find a recipe for meatballs where the predominant flavour is not tomato. There is tomato in it, but it is pulped and masked by the pepper flavour. Kieran loved this and it’s a definite change from eating same old spaghetti and bolognese.

To make the red pepper sauce:

  • 1 tbsp olive oil
  • 1 onion , finely chopped
  • 400g can chopped tomatoes
  • 3 roasted red peppers (from a jar), roughly chopped
  1. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.
  2. Using a hand-held blender, whizz the tomato sauce until smooth.

Simple and tasty!