Frying pan meatball hotpot

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
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

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.

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