In a food processor, blitz 2x340g tins of Princes corned beef with 30g stale bread, 3 garlic cloves, half an onion, 1 egg, 2tbsp fresh parsley, 3tsp allspice powder, 2 x red chillies (or 1 tbsp chilli flakes). Form into golf ball sized balls and fry in oil until browned.
Sauce: Roast four red peppers in oil, salt and pepper until soft. Blend in a food processor with 1 tin of chopped tomatoes, 1tbsp tomato puree, 1 garlic clove, 1 tbsp red wine vinegar, 1 tbsp honey, 1 teaspoon chilli flakes salt and pepper.
Place the meatballs in a roasting tray, cover with the sauce and roast in the oven, 180 degrees, for 20 minutes. Sprinkle with parsley and chopped spring onions and tuck in! I serve mine with couscous mixed with a good tablespoon of harissa, or tomato puree if you prefer less heat.
Featured recipe and other recipes contained on this site are not the property of Princes and have been uploaded as part of the Princes Corned Beef Hash Clash competition.