Description
A comforting and hearty dish featuring juicy beef meatballs, vibrant cherry tomatoes, and crispy roast potatoes, all topped with melted Cheddar cheese. This easy one-pan meal is perfect for busy weeknights and family dinners.
Ingredients
Scale
- 430g (about 12) beef meatballs
- 150ml red wine
- 1 tablespoon fresh thyme leaves (a few reserved for garnish)
- 250g cherry tomatoes, halved (or a 227g can of cherry tomatoes)
- 3 tablespoons caramelized red onion chutney
- 100ml vegetable stock
- 400g pack roast potatoes, sliced into 1cm thick slices
- 50g mature Cheddar, grated
Instructions
- Dry-Fry Meatballs: In a large, non-stick, ovenproof frying pan, dry-fry the meatballs over medium heat for about 8 minutes, shaking occasionally. Drain off excess oil.
- Make Sauce: Add red wine, thyme, and halved cherry tomatoes to the pan. Simmer for 2 minutes. Stir in the caramelized red onion chutney and vegetable stock, and bring to a boil for 1 minute. Season with salt and pepper.
- Add Potatoes: Top the meatball and sauce mixture with the sliced roast potatoes. Grill on high heat for 4-5 minutes, or until the potatoes begin to crisp.
- Finish and Serve: Remove the pan from the grill, sprinkle the grated Cheddar over the top, and return it to the grill for 3-4 more minutes, or until the cheese melts. Garnish with reserved thyme leaves and serve with savoy cabbage.
Notes
- For a gluten-free option, ensure the chutney and stock are gluten-free.
- Feel free to substitute the Cheddar with your favorite melting cheese.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: comfort
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg