Meatball Casserole

This isn't exactly a glamorous or exotic meal, but it's tasty and easy to make and includes lots of vegetables. It can be adapted to whichever flavours you like and also to the vegetables you have.

Make the meatballs by mixing together the meat and other ingredients. Roll into smallish meatballs and fry in a little oil until the outsides are browned. (Or cook them in the oven at 200 C for 15 mins or so, which is what I usually do because I find it's less messy.)

In the meantime, soften the onion in a little oil in an ovenproof pan, then add the other vegetables and fry gently for a few minutes.

Blend the cornflour with a little stock and add to the pan with the remaining stock. Bring to the boil, stirring and cook for a minute.

Add meatballs, put a lid on and cook in the oven at 190 C for 30 - 40 mins. I have a big Scanpan casserole and I can reduce the oven temperature to around 120 C once it is all heated through.

When cooked, add a little more salt and pepper if needed. Serve with bread rolls.

Ingredients:

meatballs:
500 g lean minced beef
half an onion, finely chopped
2 tsp dried mixed herbs
1 egg, beaten
handful of porridge oats, breadcrumbs or semolina
good squirt of barbecue sauce
salt and pepper

rest of the casserole:
half an onion, chopped
2 medium potatoes, peeled and diced
1 red capsicum, de-seeded and sliced
2 carrots, peeled and sliced
couple of big handfuls of green beans
2 tbsp cornflour
500 ml beef stock