Chilli beef meatballs in tomato, white wine and romero pepper sauce recipe
 250g/9oz beef mince1 garlic clove, crushed½ onion, finely chopped1 free-range egg, lightly beaten½tsp chilli powderflour, for dredging 250g/9oz beef mince 1 garlic clove, crushed ½ onion, finely chopped 1 free-range egg, lightly beaten ½tsp chilli powder flour, for dredging 1 tbsp olive oil½ onion, finely chopped2 garlic cloves, crushed1 romero pepper, seeds removed, chopped1 tbsp tomato purée1 tsp chilli flakes150ml/¼ pint white wine 1 tbsp olive oil ½ onion, finely chopped 2 garlic cloves, crushed 1 romero pepper, seeds removed, chopped 1 tbsp tomato purée 1 tsp chilli flakes 150ml/¼ pint white wine 200g/7oz basmati rice, washedhandful chopped fresh parsley handful chopped fresh dillsalt and freshly ground black pepper1 tbsp olive oil 200g/7oz basmati rice, washed handful chopped fresh parsley handful chopped fresh dill salt and freshly ground black pepper 1 tbsp olive oil Method For the meatballs, mix together the beef mince, garlic, onion, egg and chilli powder in a bowl.With wet hands, shape the mixture into 4-5 golfball-sized balls and dredge in flour.For the sauce, heat the olive oil in a frying pan and sweat the onion until soft but not coloured.Add the garlic and the romero pepper and fry for 2-3 minutes.Add the remaining ingredients and bring to the boil. Cook to reduce the volume of wine by half.Add the meatballs, cover and cook for 15 minutes, turning the meatballs occasionally in the sauce, until cooked through.For the rice, place the rice in a saucepan and cover with 2½cm/1in cold water. Bring slowly up to the boil.Once the rice is boiling, stir once, turn the heat to very low and cover with a tight fitting lid for 10 minutes, or until all the water is absorbed and the rice cooked through.When the rice is cooked, stir through the herbs and season, to taste, with salt and freshly ground black pepper.Rub the oil over the inside of a small Pyrex bowl. Press the rice into the bowl, then tip out onto a serving plate.To serve, arrange the meatballs around the rice and pour over the sauce. For the meatballs, mix together the beef mince, garlic, onion, egg and chilli powder in a bowl. For the meatballs, mix together the beef mince, garlic, onion, egg and chilli powder in a bowl. With wet hands, shape the mixture into 4-5 golfball-sized balls and dredge in flour. With wet hands, shape the mixture into 4-5 golfball-sized balls and dredge in flour. For the sauce, heat the olive oil in a frying pan and sweat the onion until soft but not coloured. For the sauce, heat the olive oil in a frying pan and sweat the onion until soft but not coloured. Add the garlic and the romero pepper and fry for 2-3 minutes. Add the garlic and the romero pepper and fry for 2-3 minutes. Add the remaining ingredients and bring to the boil. Cook to reduce the volume of wine by half. Add the remaining ingredients and bring to the boil. Cook to reduce the volume of wine by half. Add the meatballs, cover and cook for 15 minutes, turning the meatballs occasionally in the sauce, until cooked through. Add the meatballs, cover and cook for 15 minutes, turning the meatballs occasionally in the sauce, until cooked through. For the rice, place the rice in a saucepan and cover with 2½cm/1in cold water. Bring slowly up to the boil. For the rice, place the rice in a saucepan and cover with 2½cm/1in cold water. Bring slowly up to the boil. Once the rice is boiling, stir once, turn the heat to very low and cover with a tight fitting lid for 10 minutes, or until all the water is absorbed and the rice cooked through. Once the rice is boiling, stir once, turn the heat to very low and cover with a tight fitting lid for 10 minutes, or until all the water is absorbed and the rice cooked through. When the rice is cooked, stir through the herbs and season, to taste, with salt and freshly ground black pepper. When the rice is cooked, stir through the herbs and season, to taste, with salt and freshly ground black pepper. Rub the oil over the inside of a small Pyrex bowl. Press the rice into the bowl, then tip out onto a serving plate. Rub the oil over the inside of a small Pyrex bowl. Press the rice into the bowl, then tip out onto a serving plate. To serve, arrange the meatballs around the rice and pour over the sauce. To serve, arrange the meatballs around the rice and pour over the sauce.