Name: Speedy meatball stew
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Makes 4 lunches
Cuisine: Italian
Ingredients: 2 medium potatoes peeled and cut into bite-size cubes; 1 tbsp olive oil; 250g small lean beef meatball; 1 onion chopped; 2 garlic cloves chopped; 1 tbsp chopped rosemary; 560ml jar passata; 200g frozen pea; few parmesan shavings, to serve (optional)

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Speedy meatball stew

Speedy meatball stew

Jennifer Joyce

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Makes 4 lunches

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.3 out of 5.42 ratingsRate

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

Freezable

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A star rating of 4.8 out of 5.37 ratings

Ingredients

Nutrition

Units:

MetricUS

2 medium potatoes

peeled and cut into bite-size cubes
1 tbsp olive oil
250g small lean beef meatball
1 onion

chopped
2 garlic cloves

chopped
1 tbsp chopped rosemary
560ml jar passata
200g frozen pea
few parmesan

shavings, to serve (optional)

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Nutrition: per serving

kcal286
fat11g

low
saturates4g
carbs28g
sugars9g
fibre4g
protein20g
salt1.68g

Method

step 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.
step 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.

RECIPE TIPS

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.

Recipe from Good Food magazine, February 2009

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A star rating of 4.3 out of 5.42 ratings

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