Tomato and Meatball Stew with Root Vegetables

In a bowl, combine beef mince with paprika, garlic and onion powder. Form the mixture into small meatballs. Set aside.

In a large pot, heat olive oil over medium heat. Add the chopped red onion and sauté until translucent.

Add chopped sweet potatoes, carrots, and parsnips to the pot. Cook for about 10 minutes, stirring occasionally, until they begin to soften.

Meanwhile, in a separate skillet, heat a little olive oil and brown the meatballs on all sides. This should take about 5-7 minutes. Remove them from the skillet and set aside.

Pour the tomato passata and prepared beef stock (150ml per person) into the pot with the softened vegetables. Add fresh thyme and bring to a simmer.

Gently add the browned meatballs to the stew. Cover and simmer for an additional 15 minutes or until the meatballs are cooked through and the vegetables are tender.

Remove from heat and let the stew rest for a few minutes before serving to allow the flavors to meld together more fully.