• 500 g frozen beef meatballs
• 1 each red and yellow pepper, cubed
• 325 ml apple or pineapple juice, divided
• 4 ActiFry spoons tomato ketchup
• 2 ActiFry spoons each prepared mustard and maple syrup or brown sugar
• 2 ActiFry spoons each cider vinegar and grated onion
• 1 tsp minced garlic
• 1 tsp cornflour
• Chopped fresh coriander leaves (optional)
• Hot, cooked white or brown rice (optional)

Place the meatballs and peppers in the ActiFry pan.

Whisk 250 ml apple juice with the tomato ketchup, mustard, maple syrup, cider vinegar, onion and garlic. Add to the ActiFry pan. Cook for 15 minutes.

Whisk the cornflour with the remaining apple juice. Add to the ActiFry pan. Cook for 10 minutes or until meatballs are cooked through and sauce is thickened. Sprinkle with coriander (if using); serve over rice (if using).

For a tropical version, stir in 250 ml/9 fl oz drained pineapple chunks when adding the peppers