Yield: ~15 portions
Cook time: About 2 hours
Main Ingredients
• 1.8–2 kg ready-made meatballs
• 800g–1kg onions (frozen or fresh)
• 3–4 tins chopped tomatoes (400g)
• 1–1.5 litres stock
• 2–3 cloves garlic or garlic paste
Optional Additions
• 2 carrots or 1 pepper (for extra veg)
• 1 tin beans (to stretch if needed)
Seasoning
• 1–2 tsp dried oregano or mixed herbs
• Salt and black pepper to taste
Oil
• 2 tbsp vegetable or rapeseed oil
Method
• Heat oil in a large pot and brown the meatballs lightly.
• Add onions and cook for 5–8 minutes until softened.
• Add garlic and cook for 1 minute.
• Add chopped tomatoes, stock and herbs.
• Bring to the boil, then reduce to a gentle simmer.
• Simmer for 60–90 minutes, stirring occasionally.
• Taste and adjust seasoning before serving.
Food Safety Notes
• Ensure stew reaches at least 75°C before transferring to insulated containers.
• Hold food above 63°C during service.
• Do not reuse leftovers the following week.