Meatballs in tomato and pea sauce
You can serve these meatballs in tomato and pea sauce with pasta, rice, baked potatoes or flatbread. The meatballs can be beef, pork, turkey, lamb or plant-based – you can use shop-bought, ready to cook versions, or your own home-made ones, or leftovers. The sweet tomato and pea sauce is vegan and gluten-free, so this dish is suitable for most diets.
Ingredients
Method
- Finely chop the onion, carrot, celery and garlic.
- Heat the oil in a pan then gently sauté the chopped vegetables for about 8-10 minutes until they’ve softened.
- Add the tomato purée and marjoram, then stir for a minute.
- Chop the tomatoes and add to the vegetables. Stir for a minute.
- Add the stock and bring to the boil.
- Cook for 15 minutes, then add half of the peas and cook for 5 more minutes.
- Add the parsley and half of the mint. Using a hand-held blender, blend the stew until you get a thick, lightly textured sauce. Taste and adjust the seasoning to your liking.
- Meanwhile, cook the meatballs according to the packet instructions – you can fry, grill or bake them. It should take about 15-20 minutes.
- Add the remaining peas and the meatballs to the sauce and bring back to the boil. Cook for 3-5 minutes, then serve, garnished with mint leaves.