Description
This Frying Pan Meatball Hotpot is a hearty and comforting one-pan meal featuring tender homemade meatballs simmered with vegetables and a rich tomato-based sauce. Perfect for a cozy dinner, this British-inspired dish combines ground meat, vibrant veggies, and flavorful herbs to create a satisfying stew-like meal that’s easy to prepare on the stovetop.
Ingredients
Scale
Meatballs
- 1 lb ground beef or pork (or a mix)
- 1 egg
- ¼ cup breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables and Sauce
- 2 tablespoons olive oil
- 1 onion, sliced
- 2 cups baby potatoes, halved
- 2 carrots, sliced
- 1 zucchini, sliced
- 1 can (14.5 oz) diced tomatoes
- 1 cup beef or vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire sauce
- Fresh parsley for garnish (optional)
Instructions
- Prepare the meatball mixture: In a bowl, combine the ground meat, egg, breadcrumbs, Parmesan cheese, minced garlic, dried Italian herbs, salt, and black pepper. Mix gently until just combined to keep the meatballs tender. Form the mixture into small meatballs approximately 1 inch in diameter.
- Brown the meatballs: Heat the olive oil in a large deep frying pan over medium heat. Add the meatballs in batches to avoid overcrowding and brown them on all sides. This should take about 5 to 6 minutes total. Once browned, remove the meatballs from the pan and set them aside.
- Cook the vegetables: In the same pan, add the sliced onion, halved baby potatoes, and sliced carrots. Cook for about 5 minutes, stirring occasionally to prevent sticking and to soften the vegetables.
- Add remaining vegetables: Add the zucchini slices to the pan and cook for an additional 2 minutes to soften them slightly without overcooking.
- Prepare the sauce: Stir in the diced tomatoes, beef or vegetable broth, tomato paste, and Worcestershire sauce. Mix everything together well and bring the mixture to a simmer over medium heat.
- Simmer the hotpot: Return the browned meatballs to the pan. Cover the pan with a lid and reduce the heat to low. Simmer for 20 to 25 minutes, or until the baby potatoes are tender and the meatballs are fully cooked through.
- Thicken the sauce: Remove the lid and continue to cook uncovered for about 5 minutes if you prefer a thicker sauce, stirring occasionally.
- Garnish and serve: Sprinkle fresh parsley over the hotpot as a garnish before serving. This dish is delicious on its own or served with crusty bread.
Notes
- You can swap zucchini for green beans or bell peppers depending on your preference.
- For a spicier version, add red pepper flakes or a splash of hot sauce to the sauce before simmering.
- Serve with crusty bread to soak up the flavorful sauce for a more filling meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: British-Inspired
