In a large bowl, mix together the mince, egg, breadcrumbs and stuffing mix - shape into 25 meatballs
In a large frying pan, heat 1 tablespoon of the oil and then fry the meatballs in batches for 4 minutes — reserve
Add the remaining tablespoon of oil to your frying pan and then fry the carrots and onion for about 8 minutes until softened - transfer to a large saucepan
Add the passata, chickpeas, meatballs, parsley and cumin to the carrots and onions in the saucepan and allow all of the ingredients to simmer over a low heat for 15 minutes
Serve cooled with rice or pasta.
Leftovers can be frozen
This is another easy ‘cheat meal.’ Let’s face it, us mums are pretty short of time! Having a high-needs reflux baby like Annabelle meant that these speedy meals were an absolute must-have if I were to stand any chance of keeping my sanity!
Tip: To save time, you can prepare the meatballs the night before and store in the fridge.
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