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| Serves: people |
Budget-friendly, healthy, hearty one-pot stuffed with fantastic flavours & nutrients. Easy to make and delicious with creamy mashed potatoes.
The meatball stew can be made in advance - in fact it tastes better the next day – and it also freezes well for up to one month.
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INGREDIENTS
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INSTRUCTIONS
- Top and tail the leeks, finely slice them, rinse under cold water and set aside. Peel the carrots and parsnips, halve lengthways and cut into chunks. Wash the parsley and thyme and finely chop. Peel and finely chop the onion. Break the eggs into a bowl and beat lightly.
- Put the ground beef into a mixing bowl. Add the beaten eggs, chopped parsley, a large pinch of salt, a generous grinding of black pepper, a grinding of nutmeg and the milk. Reserve 2 tablespoons of breadcrumbs and add the rest. Mix well - your hands are best for this job - until all the ingredients are combined.
- Take a small amount of mixture and roll into a ball the size of a golf ball. Spread the reserved breadcrumbs on to a plate and roll the meatballs in them. Set aside.
- Warm the olive oil in a large pan with a tight fitting lid. Add the onion and leeks, sprinkle with a little salt and cook over a low heat for 7 minutes or until soft, stirring frequently to prevent the mixture burning.
- Add the carrots, parsnips and thyme, stir well to combine and cook for about 10 minutes, stirring occasionally.
- Meanwhile warm the groundnut oil in a large frying pan and lightly fry the meatballs for about 3 minutes. Place the meatballs on kitchen paper to drain the excess oil.
- Add the meatballs to the vegetables. Turn the heat up a notch and pour over the wine. Stir well and let the wine bubble for a couple of minutes. Add the chopped tomatoes to the pan, rinse the tin with a little water and add that too.
- Reduce the heat, cover the pan with the lid and simmer for about 3O minutes.
- Remove the lid and cook uncovered for another 5 minutes.
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