0:10 Prep - 1:00 Cook - 2 Servings
Meatball Ingredients:
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250g Beef Mince*
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1/2 Onion
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1 Egg
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1 small red chilli pepper
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1/2 Green chilli
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2 cloves Garlic
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Panko Bread Crumbs
Veg. Stew Ingredients:
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1/2 Aubergine
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1/2 Courgette
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1/2 pepper
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1 medium potato
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Pumpkin
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1/2 onion
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200ml Tomato sauce
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Cheese
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Garlic
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Rosemary/ Thyme
*Pork/ Lamb/ Chicken mince can also be used
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Method:
1 Pre-heat the oven to 200'C. Finely chop the onion, 2 cloves of garlic & chili's & mix in a bowl with the mince & egg. Add the bread crumbs until they soak up most of the moisture & the mix is easily moulded in the hand.
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2 Mould the mixture into 8 separate meat balls. In the skillet*, heat a few table spoons of oil on a high heat. Sear the meatballs until they are nicely brown & crisp on the outside. Place to one side.
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3 Roughly chop the rest of the vegetables** into cubes & fry off on the skillet until soft. Use about the same amount of pumpkin to potato.
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4 Season well with salt & pepper & pour over the tomato sauce & add some chopped rosemary & Thyme. Heat on a medium heat for a further 3/4 minutes. Add the meatballs in even spaces across the skillet. Place foil over the top & bake in the oven for about 45 minutes.
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4 After 45 minutes remove the foil & sprinkle with the cheese & return to the oven for another 15 minutes, until the cheese has properly melted.
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5 Serve four meatballs per serving & garnish with rocket leaves if desired
*A Baking dish can also be used instead of a skillet
**You can substitute the potato & pumpkin with a side of rice or large pita bread