Caribbean Meatballs

Makes 8 servings

2 lb (900 g) ground beef

1 tsp (5 mL) black pepper

1 tsp ( 5 mL) garlic salt

3 tbsp (45 mL) bread crumbs

2 eggs

1 1/2 tsp (7 mL) parsley

3 tbsp (45 mL) vegetable oil

2 large cloves of garlic, minced

1 large onion, chopped

4 whole cloves

1 small can of chopped tomatoes or 4 real tomatoes

1 Oxo cube (beef bouillon)

2 cups (500 mL) boiling water

2 tbsp (30 mL) paprika

1 tsp (5 mL) ground turmeric

2 tbsp (30 mL) ketchup

Pre-heat oven to 400 F (200 c).

Mix ground beef with black pepper, garlic salt, bread crumbs, eggs and parsley. Let it sit for at least 20 minutes. Use a tablespoon to help shape beef mixture into meatballs, any size you wish. Place them on a slightly greased, ovenproof no- stick pan, put them in the oven for 20-30 minutes, or until well cooked.

Put oil in a large deep frying pan add oil, saute crushed garlic, and onions. Add the four little brown cloves. When the onions are fairly soft, add the chopped tomatoes, or fresh tomatoes. Mix well.

Mix the bouillon cube in two cups of boiling water, add the paprika, the turmeric, and the ketchup, mix, and pour it into the onions in the frying pan. Cook for about 5 minutes, then add the meatballs from the oven. Cook on medium heat for about 15 minutes. You can add a little salt or a little more pepper according to your tastebuds.

Nutrition per serving: 380 calories; 29 g fat; 22 g protein; 8 g carbohydrates; 1 g fibre.