Mex meatball casserole

Method

1. 1

   Brown the meatballs in a large pan with a splash of oil - set aside once browned, they don't need to be cooked through yet!

2. 2

   Chop the vegetables and add to the pan along with the garlic

3. 3

   Add the spices and cherry tomatoes

4. 4

   Cook for a few minutes then add the chopped tomato, fill the can 1/2 with water and add this

5. 5

   Crumble the stock cube in to the pan and add the sweetcorn and beans

6. 6

   Add the meatballs back to the pan, put the lid on and place in an oven set at 150°C (fan) for 1 hour 30, until thickened

7. 7

   Garnish with parsley and spring onions and serve with rice