Granby Meatball Stew

• 1 pack of Granby meatballs (12 meatballs, 670g)
• 4 medium-sized potatoes
• 1 tbsp of olive oil
• 1 chopped onion
• 2 chopped garlic cloves
• 1 tbsp of chopped rosemary
• 500ml of tomato passata 
• 200g of frozen peas
• Shavings of parmesan cheese

1. Peel and cut the potatoes into small cubes. Add to boiling water for 10 minutes. Then leave to the side.
2. Heat the olive oil on a pan and then add your meatballs. Cook them for about 5 minutes until they are brown all over.
3. Remove the meatballs and drain away any excess fat from the pan. Add your onions, garlic and rosemary, and fry for 5 minutes.
4. Then add the tomato passata to the pan and bring to a simmer. 
5. At this stage re-add your meatballs to the pan. Cook for 5 minutes until everything is cooked through.
6. Add in the potatoes and peas and allow to cook for another 5 minutes.
7. Best served in a bowl, piping hot with a side of bread or crusty roll. Sprinkle on some parmesan cheese if you fancy!
8. Enjoy!!