Serve the beef meatballs in a vegetable casserole with garlic and potatoes.
|500 g||beef mince|
|1/4 tsp||salt and freshly ground black pepper|
|1||onion — small, grated|
|1||onion — large, chopped|
|1||celery stalks — sliced|
|2||garlic — cloves, crushed|
|1 cup||wine — red, or beef stock|
|2||carrots — peeled and sliced|
|2||potatoes — peeld and cubed|
|1 l||stock — beef|
|300 g||green beans — trimmed, halved|
|sea salt and freshly ground black pepper|
|rice — boiled|
Mix the mince with the rest of the meatball ingredients (except for the oil) and shape into golfball-sized balls.
Heat enough sunflower oil in a pan so that it is 1cm deep and fry the meatballs over medium-high heat until browned on each side.
Discard any excess oil and sauté the onion, celery and garlic until softened but without colour. Add the wine and simmer for 3 minutes.
Tip the whole mixture into a large pot; add the carrots, potatoes, meatballs and stock. Simmer uncovered for 20–25 minutes or until the vegetables are cooked through, adding the beans 10 minutes before the end of cooking. Season to taste.
Serve with rice.
Words and image:Fairlady magazine