Speedy meatball stew
Contains pork – recipe is for non-Muslims only
Serve beef meatballs in a tomato casserole with garlic and rosemary and eat with pasta or crusty bread
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Prep:5 mins
Cook:15 mins
- Easy
Nutrition per serving
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kcal 286
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fat 11g
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saturates 4g
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carbs 28g
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sugars 9g
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fibre 4g
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protein 20g
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salt 1.68g
Ingredients
- 2 medium potatoes, peeled and cut into bite-size cubes
- 1 tbsp olive oil
- 250g small lean beef meatballs
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 tbsp chopped rosemary
- 560ml jar passata
- 200g frozen peas
- few parmesan shavings, to serve (optional)
Tip
Sausages in the fridge?Slice the sausages open with a sharp knife, squeeze the meat from the skins and brown in a little oil before adding to the tomato sauce.
Method
Boil the potatoes for 10 mins until tender. Meanwhile, heat the oil in a large saucepan. Season the meatballs, then brown them all over for about 5 mins. Remove from the pan, drain off any excess fat, then add the onion, garlic and rosemary. Fry gently for 5 mins.
Add passata to the pan, bring to a simmer, then add the meatballs. Simmer for 5 mins or until everything is cooked through. Add the potatoes and peas, then simmer for 1 min. Pack into a flask or reheat at work, add Parmesan, if using, and eat with good crusty bread.
