Drizzle a frying pan over a medium high heat with some avocado oil, add the peppers, onion and garlic and fry until softened.
Allow to cool and set the frying pan aside (you will use it to cook the meatballs)
Add the onion and garlic to the beef mince along with some finely chopped Italian parsley and season with a little black pepper.
Bind the ingredients together thoroughly, using the back of a wooden spoon. Roll into equal sized meat balls.
Drizzle the frying pan over a medium high heat with a little more avocado oil and cook until lightly golden. Remove and set aside.
Add the passata, chicken stock, balsamic vinegar and maple syrup to the pan bring to a boil and reduce heat. Return the meatballs to the pan and simmer for approx 20 mins, until meatballs are cooked through and sauce has thickened.
Serve the meatballs topped with some fresh chopped Italian parsley or coriander and your choice of sides