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