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Lucy Ackroyd

Sun-dried tomato and basil meatball stew

Hearty bowl of goodness.


I know its traditional to have meatballs with pasta, but I actually rather like them this way, complete with some crusty bread.


One thing I often find is that meatballs are dry and tasteless. So in order to overcome this I have packed them full of flavour with sundried tomatoes, basil and parmesan. They are then double cooked - once in the oven and then a second time in the sauce so they are gorgeously juicy and flavourful.


Perfect evening in for two.


Sun-dried tomato and basil meatball stew

serves 2 generously

Ingredients:

  • 500g mince (turkey or beef)

  • 2 onion, finely chopped

  • 100g sundried tomatoes, finely chopped

  • 30g parmasan, finely grated (plus extra for topping)

  • 2 cans chopped tomatoes

  • 50g basil

  • 2 tsp vinegar

  • Salt and pepper

  • Crusty bread

Method:

  1. Heat the oven to 200C (180C fan).

  2. In a bowl combine the mince, 1/2 the onions, 75g sundried tomatoes, 30g basil and the parmesan. Mush together with your hands and then rolls into walnut-sized balls (not too big). Place the meatballs on a baking tray and book for 20 minutes, until golden.

  3. Meanwhile add some oil to a pan large saucepan on a medium heat. Add the remaining chopped onions and allow them to soften for 4 minutes. Add the chopped tomatoes, vinegar, remaining sundried tomatoes and a dash of salt and pepper to taste. Bubble for 5 minutes.

  4. Once the meatballs are cooked, plop them into the sauce and allow everything to simmerg gently for a further 20 minutes.

  5. To serve, scatter the remaining basil and a few shavings of parmesan onto the stew. Serve with crusty bread.

Notes, variations and substitutions

Mince: use whatever you fancy, anything works really.

Parmesan: if you don't have this, just replace it with any hard cheese - cheddar, manchego, gouda, red Leicester - you name it.




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