Instructions

1. Finely chop the onion, carrot, celery and garlic.
2. Heat the oil in a pan then gently sauté the chopped vegetables for about 8-10 minutes until they've softened.
3. Add the tomato purée and marjoram, then stir for a minute.
4. Chop the tomatoes and add to the vegetables. Stir for a minute.
5. Add the stock and bring to the boil.
6. Cook for 15 minutes, then add half of the peas and cook for 5 more minutes.
7. 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.
8. Meanwhile, cook the meatballs according to the packet instructions - you can fry, grill or bake them. It should take about 15-20 minutes.
9. 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.