Italian Meat balls

Wash bonnet, onions n peppers thoroughly n set aside.

Grate d scotch bonnet, dice ur onions small n finely, cut ur peppers remove the seeds n cut it small n finely.

Put a little oil in a pan over ur stove, when the oil is hot put ur onions n garlic n ginger paste stir fry for 3minute, add ur grated bonnet n continue to stir fry for about 5 minute, then add ur peppers, seasoning, soy sauce n ur Italian spices, ensure ur stove is on low flame stir fry all for 3min.

Put ur minced meat in a bowl, n pour ur stir fry ingredients n mixed thoroughly.

Mould ur mince into desired size balls. Put in a zip-lock bag, or plastic bag n refrigerate it for 3hours or over night.

Whisk egg in a bowl, take ur meat ball n dip inside ur egg then coat with corn flour or bread crumbs n deep fry in a hot oil under low flame.

Strain in a colander n serve with ketchup.

Italian meat balls Can be used to garnish other dishes like spaghetti n stew, white, fried, or jollof rice. Also can be serve alone as an appetizer with black tea.