Vegetable Meatball Stew
Based on 0 ratings
"Delicious, easy and warming; this stew uses simple ingredients and is guaranteed to please all who eats it 😋"
Difficulty
Easy 👌30
min.
Preparation
10
min.
Baking
0
min.
Resting
Ingredients
Servings2
400 g
canned crushed tomatoes
½
potato
400 ml
water
1 stalk
celery
8
meatballs
1
carrot
⅓
yellow bell pepper
1
onion
½
green zucchini
1 tsp
pepper
1 tsp
salt
2 tsp
ground coriander
½ tsp
ground cumin
½ tsp
Paprika
1
stock cube
2 tsp
dried basil
1 tsp
dried oregano
6
button mushrooms
⅓ bag
spinach
Utensils
saucepan, wooden spoon, knife
Step 1/8
- 400 g canned crushed tomatoes
- 400 ml water
- saucepan
- wooden spoon
Add the water and chopped tomatoes to a pan and bring to the boil
Step 2/8
- ½ potato
- 1 stalk celery
- 1 carrot
- ⅓ yellow bell pepper
- 1 onion
- ½ green zucchini
- 6 button mushrooms
- knife
Chop the potato, carrot, celery, bell pepper, zucchini , onion and mushroom; add to the pan as you go along (in that order).
Step 3/8
- 8 meatballs
Place the meatballs in a pre-heated oven and back according to packaging
Step 4/8
- 1 tsp pepper
- 1 tsp salt
- 2 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp Paprika
- 1 stock cube
- 2 tsp dried basil
- 1 tsp dried oregano
Add the herbs and spices to the pan and stir in well
Step 5/8
Using a knife, stab one of the potato chunks or carrots to check they are ready. They should be soft, but still retaining shape.
Step 6/8
- ⅓ bag spinach
Add the spinach into the pan and stir in until wilted.
Step 7/8
Serve the stew, and place the meatballs on top.
Step 8/8
Enjoy straight away, or freeze for up to 3 months
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