Instructions

1. Chop the onion, garlic, celery, carrot, swede and red pepper.
2. Heat the oil, then gently fry the onion and celery for 5 minutes. Add the other chopped veggies and the oregano, then stir for a couple of minutes.
3. Add the passata, stock powder and water. Bring to the boil and cook for about 15 minutes.
4. While the sauce is cooking, fry or bake the meatballs, following the packet instructions.
5. Steam the broccoli over boiling water, then keep warm.
6. When the vegetables are soft in the red pepper stew, turn off the heat and add the fresh parsley leaves.
7. Using a hand-held blender whiz until you get a thick sauce. Taste it and season it to your liking.
8. Serve the meatballs with the red pepper sauce and broccoli.