Ingredients

3 Tbsp Oil
600 g Lamb mince, rolled into meatballs
1 Onion, diced
2 Garlic cloves, minced
½ Green pepper, diced
400 g tinned or fresh Tomatoes, diced
2 Tbsp Tomato paste
3 Tbsp Seven Colours Grill Seasoning^™
⅓ cup Worcestershire sauce
2 Tbsp Barbecue sauce
1 Beef stock cube
1 cup Boiled water
1 Tbsp fresh Basil, minced
Fresh Basil leaves for garnish

Method

Heat oil in a pan, brown meatballs then set them aside.
In the same pan, sauté onion until almost soft then add garlic and pepper and sauté for 2 minutes.
Add tomatoes, tomato paste and Seven Colours Grill Seasoning^™. Leave to cook for 3-4 minutes.
Add sauces then allow to simmer for 5 minutes.
Add back the browned meatballs and stir until they are submerged in the sauce.
Dissolve the stock cube in hot water then pour over the meatballs. Cover the pot with a lid and leave it to simmer on low heat for about 10 minutes.
Add basil to it then turn off heat. Garnish with basil leaves and serve.

Tip: Serve with pasta or creamy mashed potato, topped with grated Parmesan cheese.