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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

  • Prep: 5 mins
    Cook: 15 mins
  • Makes 4 lunches
  • Easy
  • Makes 4 lunches
  • Easy
  • Calories 286
  • Carbohydrates 28
  • Saturated Fat 4
  • Sugar 9
  • Protein 20
  • Fat 11
  • Fibre 4
  • Salt 1.68

Nutrition per serving

  • Calories 286
  • Carbohydrates 28
  • Saturated Fat 4
  • Sugar 9
  • Protein 20
  • Fat 11
  • Fibre 4
  • Salt 1.68

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

  1. 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.

  2. 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.

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