Speedy Meatball Stew

Serve beef meatballs in a tomato casserole with garlic and rosemary and eat with pasta or crusty bread

• Cooking Time Prep 5 mins
  Cook 15 mins
• Skill Level Easy
• Servings Makes 4 lunches

Nutrition per serving

• Kcalories

  286

• Protein

  20g

• Carbs

  28g

• Fat

  11g

• Saturates

  4g

• Fibre

  4g

• Sugar

  9g

• 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)

Directions

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.

Categories: Courses, Family & Kids, Healthy, More Recipes