Description
This Frying Pan Meatball Hotpot is a deliciously comforting dish featuring tender beef meatballs simmered in a rich tomato and red wine sauce, topped with crispy roast potatoes and melted mature Cheddar. Ready in just 30 minutes, it’s a perfect hearty meal for a family of four, combining savory flavors with a satisfying texture contrast from the cheesy potato topping.
Ingredients
Scale
Main Ingredients
- 430g (about 12) beef meatballs
- 150ml red wine
- 1 tablespoon fresh thyme leaves (a few reserved for garnish)
- 250g cherry tomatoes, halved (or a 227g can of cherry tomatoes)
- 3 tablespoons caramelized red onion chutney
- 100ml vegetable stock
- 400g pack roast potatoes, sliced into 1cm thick slices
- 50g mature Cheddar, grated
Instructions
- Dry-Fry Meatballs: In a large, non-stick, ovenproof frying pan, dry-fry the beef meatballs over medium heat for about 8 minutes, shaking the pan occasionally to ensure even browning. Once cooked, drain off any excess oil.
- Make Sauce: Add the red wine, fresh thyme leaves, and halved cherry tomatoes to the pan with the meatballs. Let this mixture simmer for 2 minutes to meld the flavors. Next, stir in the caramelized red onion chutney and vegetable stock, then bring the sauce to a boil for 1 minute. Season generously with salt and pepper to taste.
- Add Potatoes: Arrange the sliced roast potatoes evenly over the meatball and sauce mixture in the pan. Place the pan under a grill set to high heat and cook for 4-5 minutes, until the potatoes begin to crisp on the edges.
- Finish and Serve: Remove the pan from the grill and generously sprinkle the grated mature Cheddar over the potato layer. Return the pan to the grill for an additional 3-4 minutes, or until the cheese has melted and become bubbly. Garnish with the reserved fresh thyme leaves and serve alongside savoy cabbage for a complete meal.
Notes
- Use an ovenproof frying pan to seamlessly move the dish from stovetop to grill without transferring contents.
- If you prefer, you can substitute fresh cherry tomatoes with canned for convenience.
- To add extra flavor, consider sprinkling a little smoked paprika or black pepper into the sauce.
- Make sure to slice the roast potatoes to a uniform 1cm thickness for even crisping under the grill.
- This dish pairs well with greens like savoy cabbage, steamed broccoli, or a fresh salad.