Thursday, 28 August 2008

Spicy Baked Meatballs


  • 400ml left over spicy tomato soup

  • 2 courgettes, thinly sliced (half a cm)

  • 6 small potatoes (or 3 large), thinly sliced (half a cm)

  • 3 red onions, halved and thinly sliced

  • 100g cheddar cheese, grated

  • 1 bag Swedish balls (or about 16 small meatballs)

  • a handful of chopped coriander

  • 20g butter


  1. Preheat oven to 160 degrees.

  2. Place the potatoes over the bottom of a large, deep ovenproof dish.

  3. Layer onion on top of the potatoes in the dish.

  4. Place thin slices of the butter all over on top of the onions.

  5. Place the sliced courgettes on top of the butter and sprinkle with salt.

  6. Place meatballs on top of courgettes.

  7. Pour/spread the soup over the meatballs. If it's just come out of the fridge it will be thick so you might need a knife or spoon to be able to spread it so it covers all the meatballs and courgettes underneath.

  8. Sprinkle cheese over the top.

  9. Bake in oven for 40 to 50 minutes, until the cheese on top is nicely brown and you can see the soup bubbling away.

Serves 2 hungry people or 4 if served with rice or pasta.

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