Frying pan meatball hotpot

Frying pan meatball hotpot

Love spaghetti and meatballs but fancy a change? Try mixing it up with this meatball hotpot recipe. You could use beef, lamb or pork meatballs, whatever takes your fancy!

Frying pan meatball hotpot

  • Serves icon Serves 4
  • Time icon Takes 10 minutes to make, 15-20 minutes to cook

Love spaghetti and meatballs but fancy a change? Try mixing it up with this meatball hotpot recipe. You could use beef, lamb or pork meatballs, whatever takes your fancy!

Nutrition: per serving

Calories
570
Fat
30.4g (11.4g saturated)
Protein
33.1g
Carbohydrates
36.1g (6.7g sugar)
Salt
1.9g

Ingredients

  • 430g (about 12) beef meatballs
  • 150ml red wine
  • 1 tbsp fresh thyme leaves, a few reserved to garnish
  • 250g cherry tomatoes, halved, or 227g can cherry tomatoes
  • 3 tbsp caramelised red onion chutney
  • 100ml vegetable stock
  • 400g pack roast potatoes, sliced into 1cm thick slices
  • 50g mature Cheddar, grated
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Method

  1. Dry-fry the meatballs in a large, non-stick, ovenproof frying pan over a medium heat for 8 minutes, shaking occasionally. Drain off the excess oil.
  2. Preheat the grill to high. Add the wine, thyme and tomatoes and simmer for 2 minutes. Stir in the chutney and stock and bring to the boil for 1 minute. Season.
  3. Top with the potatoes and grill for 4-5 minutes until the potatoes begin to crisp. Remove the pan, sprinkle with the cheese and grill for a further 3-4 minutes, until the cheese has melted. Garnish with thyme leaves and serve with savoy cabbage.

Nutrition

Nutrition: per serving
Calories
570
Fat
30.4g (11.4g saturated)
Protein
33.1g
Carbohydrates
36.1g (6.7g sugar)
Salt
1.9g

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