Mini Meatball Casserole is a delicious dish when you combine it with small cubed potatoes, fried and then added to the meatballs. Also, great over a bed of white rice. If you want to make your own meatballs then my very own recipe can be found here. Otherwise you can also use ready made or frozen ones.
INGREDIENTS: (for 2 people)
15 Mini meatballs
2 Large potatoes
3 Garlic cloves
1 Small onion
50g Frozen peas
50g Frozen carrots
10cl White wine
2 Bay leaves
1 Tbsp Tomato purée
1: Finely chop the garlic and onion.
2: Grab a medium sized cooking pot, cover the base with olive oil and heat it up. Add the meatballs, garlic and onion. Gently fry until they are golden brown.
3: Add 1 Tbsp of sweet paprika, sprinkle some parsley, salt to your own liking, the tomato puree, bay leaves, wine and water. Cover with the lid and cook on medium to high heat for 15 minutes.
4: Add the carrots and peas, cover back up and continue to cook for another 15 minutes.
5: Cut the potatoes into small cubes and fry until golden brown. Then when the meatballs are ready, add the potatoes to the pot, mix well, cover back up and leave to one side away from the heat for 5 minutes before serving.
6: Enjoy… The sauce is delicious for bread dipping too!
8: See my other casserole recipes here.