Spicy Tomato Meatballs

In a planned, unplanned kind of moment this evening, I made up this recipe from ingredients I had in the fridge / cupboard, and some things that my housemate had spare. It turned out genuinely delicious! I’m very much looking forward to eating leftovers tomorrow.


Serves 2-3

  • Oil (1/2 tbsp)Spicy tomato meatballs
  • Ready-made meatballs (x12)
  • Onion (x1)
  • Carrot (x1)
  • Courgette (x1 small)
  • Celery (x2 sticks)
  • Garlic (x2 cloves)
  • Green chilies (x 2)
  • Mixed herbs (1/2 tsp)
  • Black pepper
  • Tinned tomatoes (x1)
  • Tomato ketchup (a squirt)
  • Vegetable stock (300 ml)
  • Coriander (handful chopped)

Serve with couscous and green beans.


Start by chopping all the vegetables into small pieces. Brown the meatballs in the oil. Once they are browned remove from the pan, and drain off any excess fat. Add the vegetables to the pan with a splash of water, and fry on a medium heat until the onion is soft. Return the meatballs to the pan, and add the tomatoes, ketchup, stock, herbs and black pepper. Simmer for 20 – 25 minutes, stirring periodically.


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