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
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.
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.
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.
Add the torn basil leaves just before serving.
Serve with Courgette, sweet potato chunks, spaghetti or rice.