Tip the mince into a large mixing bowl. Add the breadcrumbs (optional), egg, garlic, parsley and salt. Squish everything with your hands for around 5 minutes then divide into 8 large meatballs. Heat 1 tablespoon of oil in a large frypain Fry the meatballs over a medium-high heat for 6-8 minutes, turning regularly with tongs until evenly golden brown. Remove from the pan and transfer to a plate. Heat the remaining oil in the pan. Add the swede, carrots, potatoes and leeks and fry for 5 minutes. Add the flour and cook for 1 minute. Stir in the stock and return the meatballs to the pan Bring to the boil, reduce to a simmer, cover and cook for 1/2 hour or or until the swede is cooked through. Serve in shallow bowls topped with the remaining parsley. For Low chemical failsafe diet option leave out the carrots Meatball and vegetable stews
Ingredients
Instructions
Nutrition
Notes
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2
3
4
5
645
Calories
51g
Carbohydrates
34g
Fat
10g
Fiber
32g
Protein
11g
Saturated fat
0.6mg
Sodium
0.6g
Sugar
23g
Unsaturated fat