Meatballs with broccoli in red pepper sauce
Background
These meatballs with broccoli in red pepper sauce are perfect for a family meal or for parties, as the meatballs are cooked separately so you can have plant-based, pork, beef or lamb versions. Also, the sauce can be pre-cooked and just warmed up. Serve it with pasta, rice or flat bread with salad on the side.
Ingredients
- 1 onion
- 2 cloves of garlic
- 1 stick celery
- 1 large red pepper
- 1 medium carrot
- ½ medium swede (or another carrot)
- 1 Tbsp olive oil
- 1 tsp dried oregano or fresh thyme leaves
- 1 cup passata
- 2 tsp stock powder
- 2 cups water
- 1 pack ready-to-cook meatballs (or plant-based alternative)
- 200g tenderstem broccoli
- 1 handful parsley leaves
- Salt & pepper
Instructions
- Chop the onion, garlic, celery, carrot, swede and red pepper.
- 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.
- Add the passata, stock powder and water. Bring to the boil and cook for about 15 minutes.
- While the sauce is cooking, fry or bake the meatballs, following the packet instructions.
- Steam the broccoli over boiling water, then keep warm.
- When the vegetables are soft in the red pepper stew, turn off the heat and add the fresh parsley leaves.
- Using a hand-held blender whiz until you get a thick sauce. Taste it and season it to your liking.
- Serve the meatballs with the red pepper sauce and broccoli.
Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Stews - Supper
- Cuisines: - Italian
- Occasions: - Parties - Sports Food
- Ingredients: - Beans - Beef - Chicken & Turkey - Lamb - Lentils - Pork - Roots & Bulbs
- Health and Diet: - Dairy Free - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Fat - Nut Free - Sugar Free - Vegan
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