Throw it together and then put it in the oven on a low heat – it can cope with a long slow cooking time.
INGREDIENTS + METHOD
Set the oven to around 140 degrees C
I made only 2 meatballs each – 12 in total (squish lean beef mince, finely diced onion and herbs of your choice – thyme, sage, rosemary - together into golf ball sized balls).
Put in the fridge to chill for 20 mins or so which seems to helps prevent them falling apart.
Meanwhile, peel and chop some root vegetables – parsnips, celeriac and sweet potato and chop some jerusalem artichokes (I don’t peel these) – the pieces need to be chunky bite-sized. I worked out how much of each by sight, depending on how much we would eat.
Chop some onion up finely (I used 2 medium onions) and crush 2-3 garlic cloves.
Dig out a good sized casserole dish with a lid, pop in a couple of tbsp of olive oil and brown the meatballs then set aside on a plate.
In the same casserole dish which now has some oily meat juices in it, add the onions and garlic and brown gently.
Add the chopped root veg and mix in with the onions and juices.
Throw in one or two tins of chopped tomatoes.
Make up 750ml of veg. stock. to top up the liquid so that all the veg is covered.
Throw the meatballs back in and shove them under the sauce with the back of a spoon.
Bring to the boil and then pop the lid on and put in the oven.
Cooking time is flexible. I cooked it for 2-3 hrs until everything was soft and the sauce was good and thick. Check it every hour or so and top up with stock if it is getting dry.
Serve with plenty of green veg and brown rice.