A delicious alternative way to cook with meatballs.
Place all the meatball ingredients in a bowl and mix with your hands until well combined. Form into balls, about 4cm in diameter. Set aside.
Heat the olive oil in a heavy-based saucepan over medium heat. Add the meatballs and cook for about 8-10 minutes, turning now and then, until golden all over. Transfer the meatballs to a plate and set aside.
In the same pan, saute the garlic and spring onion over medium heat for 2–3 minutes. Add the sweet potato, carrot, capsicum and tomatoes, including the tomato juices. Stir in the tomato paste, stock, lemon juice and vinegar.
Bring to the boil, then reduce the heat to low and simmer for 20 minutes, adding a little more stock or filtered water if necessary.
Add the browned meatballs and cook for a further 8–10 minutes, or until heated through, taking care not to overcook them, as you don’t want them to become dry.
Season to taste with sea salt and freshly ground black pepper. Serve sprinkled with chopped parsley, with your choice of accompaniment.
Exclusive recipe by Lee Holmes from Supercharged Food.
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