A delicious alternative way to cook with meatballs. 


  • 1 tbsp olive oil

  • 2 garlic cloves

  • 4 spring onions, roughly chopped

  • 1 small sweet potato, peeled and cut into 2cm chunks

  • 2 small carrots, grated

  • 1 red capsicum, chopped

  • 500g very ripe roma tomatoes, chopped, reserving the juices

  • 4 tbsp tomato paste (concentrated puree)

  • 125ml  beef or chicken stock

  • 2 tbsp lemon juice

  • 2 tbsp apple cider vinegar roughly chopped parsley, to garnish

  • Meatballs

  • 500g lean minced (ground) beef

  • 1 tbsp olive oil

  • 1 tsp ground oregano

  • 1 bunch of flat-leaf (Italian) parsley, roughly chopped


  • 1.

    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.

  • 2.

    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.

  • 3.

    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.

  • 4.

    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.

  • 5.

    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.

  • 6.

    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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