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.
 

Ingredients:

• 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

 

Method:

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.