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.

SERVES 4 – PREP 10 MINS – COOK 30 MINS

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

 

Turn the leftovers into…MONEY SAVING SOUP

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.