Speedy meatball stew

• medium potatoes↗2

  peeled and cut into bite-size cubes

• olive oil↗ tbsp
• small lean beef meatball↗250g g
• onion↗1

  chopped

• garlic cloves↗2

  chopped

• chopped rosemary tbsp
• jar passata↗560ml ml
• frozen pea↗200g g
• few parmesan

  shavings, to serve (optional)

Step-by-step instructions

1. 1

   Boil the potatoes for 10 mins until tender. Meanwhile, heat the oil in a large saucepan. Season the meatballs, then brown them all over for about 5 mins. Remove from the pan, drain off any excess fat, then add the onion, garlic and rosemary. Fry gently for 5 mins.

2. 2

   Add passata to the pan, bring to a simmer, then add the meatballs. Simmer for 5 mins or until everything is cooked through. Add the potatoes and peas, then simmer for 1 min. Pack into a flask or reheat at work, add Parmesan, if using, and eat with good crusty bread.