For two portions: 15-20 meatballs (e.g. Waitrose slightly seasoned Meatballs) 1 red pepper 150g fresh or frozen cranberries 2 handful of frozen chestnuts (Waitrose) 1/3 small courgette 150ml tomato passata about 100ml vegetable stock tomato puree 1 onion
Chop the onion, pepper and courgette. Heat some olive oil in a pan and cook the vegetables. Add the vegetable stock and the frozen chestnuts and cranberries.
In a separate pan cook the meatballs until brown and cooked throughout.
When the stock has cooked down to half its volume and the cranberries start to split, add tomato puree and passata to taste. Season with pepper and salt.
Add the meatballs to the sauce and serve with brown rice!
Printable PDF version: Christmas Casserole with Meatballs