Speedy meatball stew

10-30 minutes 400 kcal or less frozen pea frozen peas italian meatballs lunchbox mains make ahead meatball meatballs packed lunch recipes parmesan passata potato potatoes quick rosemary sauce stews

N/A

Makes 4 lunches

Source

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

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.

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.