Here’s a great recipe that can be made and frozen, then whipped out of the freezer when you need it and simply reheated in a pan. You can serve it with spaghetti, if you like, but it’s also great with rice or spooned into a buttered jacket potato…

Serves: 6


For the meatballs:

600g beef mince
1 tablespoon freshly chopped thyme
1 garlic clove, crushed
50g breadcrumbs
1-2 tablespoons olive oil

For the sauce:

1 tablespoon olive oil
1 onion, finely chopped
1 celery stick, finely chopped
1 carrot, finely chopped
400g can chopped tomatoes
300ml chicken/beef stock
1 bay leaf
1 courgette, finely chopped

To serve:

500g rice
2 tbsp freshly chopped parsley


1. Make the sauce. Heat the oil in a pan and gently cook the onion, celery and carrots, covered with a lid, over a low heat for 10-15 minutes, stirring every now and then.

2. Add the tomatoes, stock and bay leaf and bring to the boil. Simmer for 20 minutes.

3. Mix all the ingredients together for the meatballs. Shape into 30 balls, each about the size of a golf ball. Heat the oil in a pan and fry the meat balls in batches until golden all over.

4. Drop into the sauce with the courgette and continue to cook for 15 minutes until tender and cooked through.

5. Measure the rice in a jug and note the volume. Pour this volume of water into a pan, cover with a lid and bring to the boil. Add the rice, then turn the heat down low and simmer following the timings on the packet until all the water has been absorbed and the rice is cooked.

6. Spoon the rice into a bowl and sprinkle with the parsley. Spoon the meatballs into a separate bowl and serve with the rice.

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