Meatballs with Courgetti


  • 2 packs organic beef meatballs (about 20)

  • 1 onion, finely chopped 

  • 3 carrots, peeled and finely chopped

  • 2 celergy sticks, finely chopped

  • 3 garlic cloves, finely chopped

  • 1 tsp dried oregano 

  • 250 ml fresh chicken stock 

  • 250 ml passata

  • handful torn basil leaves


  1. Sauté the meatballs in some olive oil in a casserole dish over a medium heat until browned all over.  You might need to do this in batches. Transfer to a plate.

  2. Sauté the onion in a little more olive oil for 5 minutes then add the celery and carrot and cook for another 5 minutes.  Add the garlic and cook for 2 more minutes.  Add the oregano.

  3. Add the stock and passata and salt and pepper and the meatballs and bring to the boil.  Reduce the heat, put the lid on a simmer for 30 minutes.

  4. Add the torn basil leaves just before serving.

  5. Serve with Courgette, sweet potato chunks, spaghetti or rice.