Marry Me Meatballs (HC)
Ingredients
- 1 heaped tsp olive oil
- 4 meatballs (beef, lamb, chicken or vegetarian; homemade or store-bought)
- ½ red pepper, thinly sliced
- ½ red onion, thinly sliced
- 4 mushrooms, sliced
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp paprika powder or ½ tsp crushed red pepper flakes (optional)
- Pinch of ground black pepper
- 150ml vegetable stock (low sodium)
- 3 sun-dried tomatoes, chopped
- 1 tbsp tomato puree
- 1 tbsp crème fraiche
- 1 tbsp parmesan cheese, grated
- Fresh basil leaves (for garnish / optional)
Serving suggestion (per portion):
- 60g wholegrain rice
- 80g green beans
Instructions
Heat the olive oil in a large non-stick pan over a medium heat.
Add the meatballs and cook for 4–5 minutes, turning occasionally, until lightly browned on all sides. They do not need to be fully cooked at this stage. Remove from the pan and set aside.
In the same pan, add the red pepper, red onion and mushrooms. Cook for 6–7 minutes until softened.
Add the garlic powder, oregano, dried basil, paprika or chilli flakes and black pepper. Stir and cook for 1–2 minutes to release the flavours.
Return the meatballs to the pan.
Add the vegetable stock, sun-dried tomatoes and tomato puree. Stir well and bring to a gentle boil.
Reduce to a simmer and cook for 12–15 minutes, stirring occasionally, until the meatballs are cooked through.
Meanwhile, cook the rice and green beans.
Stir in the crème fraîche and parmesan cheese to the meatballs mixture. Taste and adjust seasoning if needed.
Garnish with fresh basil and serve with rice and green beans.
Note: This recipe serves 1 and is best enjoyed fresh but can be stored in the fridge for up to 2 days. Reheat gently on the hob, adding a splash of water or stock if needed to loosen the sauce. For best results, stir in the crème fraîche after reheating to keep the sauce smooth and creamy.
This dish can also be frozen for up to 2–3 months. For best texture, freeze before adding the crème fraîche and add it fresh when reheating.