A lovely stew to make ahead and reheat after a long day!
- 120g potatoes cubed
- low cal spray
- 1/4 cup milk
- 1/4 Cup fine breadcrumbs
- 1 small egg
- freshly ground black pepper
- 225kg ground lean beef
- 1/2 Tsp salt
- 1 onion grated
- 1 onion chopped
- 1 garlic clove minced
- 2 garlic cloves chopped
- 1tbsp chopped rosemary
- 560ml jar passata
- 15g Parmesan shavings
Add your potatoes into boiling water.
While the potatoes are boiling, prepare the meatballs.
Combine the breadcrumbs and milk, set aside while preparing the other meatball ingredients.
Whisk the egg and add in the salt and freshly ground pepper.
Combine the egg mixture and ground meat.
Add the milk and breadcrumbs mixture and the grated onions/minced garlic. Mix together without kneading the meat too much.
Add the low-cal spray to a pan and fry the meatballs until they are cooked through. Remove from the heat and dab in kitchen paper to remove the excess oil.
Cooking the Passata
In the same pan add the chopped onion, garlic and rosemary and cook for about 5 minutes.
Add the passata to the cooked vegetables and let the mixture simmer for 5 minutes, finally add the meatballs back in.
Check to see if the potatoes are cooked, cut them into small cubes and add to the stew.
Serve with Parmesan shavings.