Instructions: Preheat oven to 375F/190C/gas mark 5.

In a large mixing bowl simply mix together all the ingredients for the chilli meat balls mixing everything thoroughly and evenly.

Then roll the mixture into little rounds you should get about 1214 altogether.

Heat the oil in a frying pan and when it is hot brown the meat balls on all sides.

Using a draining spoon remove them to a flameproof casserole.

Then make the sauce heat the oil in a add the chopped onion and fry till transparent about 5 8 minutes.

Add the green pepper chilli powder oregano and150ml of water.

Simmer everything until the pepper feels softened about 5 minutes.

Then add the garlic tinned tomatoes and kidney beans together with 1 teaspoon salt and some freshly milled black pepper.

Then simmer for about 5 7 minutes or until it has reduced and thickened slightly.

Pour the sauce over the meat balls bring everything up to simmering point on top of the stove and then transfer the casserole to the oven and cook (uncovered) for a further 15 minutes.

Serve this with brown rice and a salad made with lettuce watercress sliced avocado and a garlic flavoured vinaigrette.

Serves 4 people

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