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Meatball cheese melt with sauteed onions & hot 'n' tasty capsicums


  • Heat a little oil in a pan and gently sauté the onions until tender.
  • Combine both minces with the yoghurt, spices, a little salt and half the chopped parsley. Cover and refrigerate.
  • Heat 3 tbsp oil in heavy-bottomed pot and gently sauté the green chillies and capsicums for 15-20 mins until soft, without colouring, stirring now and again. Then add the tomatoes with salt and pepper, and cook for about another 15 mins until thick and fragrant, adding a little water if necessary. Stir through the remaining parsley and taste for seasoning.
  • When ready, preheat oven to 180°C fan forced (200°C normal).
  • Form the mince mixture into meatballs the size of golf balls, toss in a little oil in a heavy-bottomed baking tray over a moderate heat and then cook in the oven.
  • When everything is ready, toast the bread and smear each slice with mustard. Then spread with the sautéed onions and top with the meatballs and plenty of the capsicums. Scatter the cheese over the lot, spray around the edges of the bread with a little oil and cook under the overhead grill until the cheese has melted.
  • Serve with a simple green salad on the side.


  • olive oil
  • 2 large onions, finely sliced
  • 400 gm veal mince
  • 400 gm pork mince
  • 1/3 cup plain yoghurt
  • ½ tbsp ground coriander
  • ½ tbsp paprika
  • ½ tbsp sambal oelek
  • sea salt & freshly ground pepper
  • 4 tbsp chopped Italian (flat leaf) parsley leaves
  • 100 gm long green chillies, chopped
  • 1.25 kg green capsicums, cored, seeded & cut into even-sized cubes
  • 1 can diced tomatoes, pureed
  • 6 thick slices country-style bread
  • Dijon mustard
  • grated extra tasty cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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    1 cup250 ml
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