1kg Beef mince
¼ Onion, finely chopped 
¼ cup Red, yellow, green peppers
¼ cup Breadcrumbs
1 Egg
1 tsp ground Cumin
1 tsp Seven Colours Grill SeasoningTM
1 tsp Black peppercorns
1 Tbsp Olive oil
1 knob Butter
1 cup sliced Mushrooms
1 Tbsp crushed Garlic
½ cup Beef stock
250 ml fresh Cream
1 Tbsp Worcestershire sauce
¼ cup grated Parmesan cheese
1 Tbsp fresh chopped Parsley
Salt and pepper to taste


In a large bowl, place the mince, onion, peppers, breadcrumbs, egg, cumin, Seven Colours Grill SeasoningTM and peppercorns. Using a spatula or your hands, gently mix until well combined, then form into balls.
Heat the olive oil in a saucepan over medium heat. Add the meatballs and cook until they are well browned both sides (they do not need to be thoroughly cooked, as they will finish cooking in the mushroom sauce). Set the meatballs aside.
Add the butter to the same pan. When it’s melted, add the mushrooms, garlic, stock, cream, Worcester sauce, grated Parmesan, parsley, and salt and pepper. Stir until the sauce has thickened.
Add the meatballs to the pan and cook for 5 minutes.
TIP: Serve over mashed potatoes.