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
  • Easy

Nutrition per serving

  • kcal 286
  • fat 11g
  • saturates 4g
  • carbs 28g
  • sugars 9g
  • fibre 4g
  • protein 20g
  • salt 1.68g


  • 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)


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.


  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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