Take a pack of ready-made meatballs and pep them up with this delicious tomatoey pepper sauce. Served with pasta, it’s a hearty and satisfying easy meal. Any leftovers can be turned into a hearty soup the next day.
1tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
24 spicy beef meatballs
2 red peppers, deseeded and cut into chunks
250ml vegetable stock
400g can tomatoes
2tbsp sundried tomato paste
1tbsp thickening granules
8 Peppadew peppers from a jar, drained
Few sprigs fresh coriander
1 Heat the oil in a large pan, add the onion and cook for a few mins to soften. Stir in the garlic and meatballs, brown for 5 mins.
2 Add the peppers, stock, canned tomatoes and tomato paste. Cover and simmer for 18 mins until the meatballs are cooked through.
3 Add the thickening granules and pappadews. Cook for 2 more mins to thicken slightly. Great served with boiled pasta.
Per serving: 490 cals, 28g fat, (12.5g saturated), 22g carbs
Add 300ml vegetable stock, to the pan leftovers with 1tbsp red pesto, 400g canned butter beans and 100g mild and baby spinach. Warm through thoroughly. Perfect for lunch.