Speedy meatball stew
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 4 lunches
Skip to ingredients
Showing items 1 to 3 of 6
- 2 medium potatoespeeled and cut into bite-size cubes
- 1 tbsp olive oil
- 250g small lean beef meatball
- 1 onionchopped
- 2 garlic cloveschopped
- 1 tbsp chopped rosemary
- 560ml jar passata
- 200g frozen pea
- few parmesanshavings, to serve (optional)
Nutrition: per serving
- kcal286
- fat11glow
- 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.
