The BBC Good Food logo
Speedy meatball stew

Speedy meatball stew

By
A star rating of 4.3 out of 5.41 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 4 lunches

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal286
low infat11g
saturates4g
carbs28g
sugars9g
fibre4g
protein20g
salt1.68g
Advertisement

Ingredients

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.

Goes well with

Recipe from Good Food magazine, February 2009

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.41 ratings
Advertisement
Advertisement
Advertisement

Sponsored content