Thursday, 9 June 2011

Meatballs and Vegetables

Although meatballs are usually had with spaghetti pasta, I decided that I wanted a bit of a change from meatballs in sauce over pasta. This recipe keeps the tomato sauce but makes it into a thick stew with vegetables. It's also a great dish for saving on washing up as it only uses one pan to cook and one bowl to eat.


  • 2 small onions, thickly chopped
  • 300g Quorn Swedish style balls
  • 3 carrots, washed and sliced
  • 2 potatoes, washed and cut into 2cm cubes
  • 1 tsp sunflower oil
  • 1 tin chopped tomatoes
  • 1 tsp smoked paprika
  • 1 vegetable stock cube


  1. Fry the onions, meatballs, carrots and potatoes in the sunflower oil in a large pan, such as a wok. Use a medium heat to cook them reasonably slowly.
  2. Stir frequently and cook for 15 minutes or until the potato starts to soften a big.
  3. Add the chopped tomatoes, paprika and stock cube and mix well.
  4. Bring to a simmer and keep it at a simmer for 5 minutes.
  5. Serve in bowls as it can be quite liquid.
Serves 2.

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