Meatballs with Tomato Vegetable Sauce
Pretty nice meatballs; leftovers can be frozen; use salt reduced paste and stock, and do not add extra salt to the sauce, or else it might be a bit too salty. (Pic has capsicum instead of celery, this recipe is great for substituting veggies)
Meatballs with Tomato Vegetable Sauce
Pretty nice meatballs; leftovers can be frozen; use salt reduced paste and stock, and do not add extra salt to the sauce, or else it might be a bit too salty. (Pic has capsicum instead of celery, this recipe is great for substituting veggies)
Cooking Instructions
- 1
Mix the meatball ingredients together and roll into meatballs
- 2
Add a couple of tablespoons of oil to a frying pan and brown the meatballs on two or three sides for several minutes; remove from the heat
- 3
In the same pan as the meatballs were cooked, fry the onion for a few minutes, then add the garlic and chilli and fry for a couple more minutes
- 4
Add the zucchini, carrot and celery and cook for about 5 to 7 minutes
- 5
Add the tomatoes, water, paste, and crumble the stock cubes over the top, then mix
- 6
Cover and simmer for about 30 minutes or until veggies are cooked and sauce has thickened
- 7
Add the browned meatballs and heat through for about 5 to 7 minutes
- 8
Serve with pasta, cous cous or rice
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