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!
Join ExtraDelicious to unlock Cook Mode
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
Join ExtraDelicious to unlock Cook Mode
Method
- 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.
- 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.
- 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
- 570 Calories
- 30.4g (11.4g saturated) Fat
- 33.1g Protein
- 36.1g (6.7g sugar) Carbs
- 1.9g Salt
Leave a comment, question or tip