Tomato and Meatball Stew

with Root Vegetables

Serve beef meatballs in a tomato-based stew. Complemented by hearty root vegetables, this quick and easy dish is sure to be a delightful end to a busy day.

  • 0.0 min

    Bring a saucepan of water to the boil and add the stock. Stir until dissolved and set aside.

  • 1.0 min

    Peel and chop the sweet potato, carrot, red onion and parsnip.

  • 8.0 min

    In another saucepan, heat half of the olive oil over medium-high heat.

  • 9.0 min

    Add the red onion to the saucepan and sautee until softened.

  • 11.0 min

    Add the sweet potato, carrot, thyme and parsnip. Sautee until lightly golden and slightly softened.

  • 14.0 min

    Pour in the stock and cook until the vegetables are tender. (around 10mins)

  • 15.0 min

    In a bowl, mix together the mince, onion powder, garlic powder, paprika. Season with salt and pepper.

  • 17.5 min

    Using your hands, form the mince mixture into meatballs.

  • 20.0 min

    In a frying pan, heat the remaining olive oil over high heat.

  • 21.0 min

    Add the meatballs to the frying pan and cook until browned on the outside.

  • 23.0 min

    Transfer the meatballs to the stew.

  • 24.0 min

    Stir the tomato passata through the stew.

  • 25.0 min

    Lower the heat to a simmer and cook until the vegetables are tender and the meatballs are cooked through.

  • 28.0 min

    Distribute the meatball stew among serving bowls and serve.

  • Ingredients

    Fresh Thyme

    Sweet Potato, chopped

    Carrot, chopped

    Red Onion, chopped

    Parsnips, chopped

    Beef Mince

    Paprika

    Garlic and Onion Powder

    Beef Stock

    Tomato Passata

    Olive Oil

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