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Meatballs with broccoli in red pepper sauce

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.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

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
  • 200 g tenderstem broccoli
  • 1 handful parsley leaves
  • Salt & pepper

Method
 

  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.