This meatball casserole is sweet and smokey, with a hint of spice.
Ingredients
- 1 tbsp sunflower oil
- 12 ready-made meatballs
- 125g smoked bacon lardons
- 2 garlic cloves, thinly sliced
- 1 x 400g tin of chopped tomatoes
- 150ml concentrated chicken stock
- 1 tsp paprika
- 1 x 400g tin of baked beans
- 1 tbsp maple syrup
- 1 tbsp Worcestershire sauce
- a few dashes of Tabasco (the smoked chipotle version if possible)
Method
1. Preheat the oven to 185°C.
2. Heat the oil in a wide, shallow, heavy-based casserole over a high heat.
3. When it's gently smoking, add the meatballs and bacon and colour for 5 minutes or so. Add the garlic and give it a gentle swish around the casserole,
4. Then add the tomatoes, stock and paprika.
5. Bring to a simmer and cook for 5 minutes or so.
6. Add the beans, maple syrup, Worcestershire sauce and Tabasco.
7. Season and bring to a simmer again, then pop in the oven to cook for 25 minutes, until a light crust starts to form.
8. Serve with rice, mash or even toast.
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