Set oven to 220ºC.
Heat a large, deep frypan with oil over medium-high heat. Add meatballs and brown all-around.
2. Add onion & spices
Chop and add onion, celery and 2 crushed garlic cloves. Season with 3 tsp paprika and 3 tsp oregano.
3. Simmer the stew
Add diced vegetables, crushed tomatoes, baked beans and 1 tin water. Simmer, covered, for 10 minutes over medium-high heat, or until vegetables are soft.
4. Make the garlic bread (optional)
Finely chop parsley. Combine half the parsley with 3 tbsp olive oil, 1 crushed garlic clove, salt and pepper (see notes). Halve bread rolls and drizzle over the garlic mixture. Spread out with a knife and toast in the oven for 2 minutes.
5. Finish and serve
Serve meatball stew at the table with garlic bread. Sprinkle with remaining chopped parsley.
You can use either smoked or regular ground paprika for this dish.
Serve the bread plain if you prefer! You can use butter instead of olive oil, if you like.
No pork option - pork meatballs are replaced with chicken meatballs.
No gluten option - bread is replaced with GF bread
Pork meatballs, 1 packet
Brown onion, 1
Celery, 2 sticks
Garlic, 3 cloves
Diced root vegetables, 1 bag (500g)
Crushed tomatoes, 400g
Baked beans, 400g
Parsley, 1 packet
Long bread rolls, 2-pack
From your pantry
Olive + oil for cooking, salt, pepper, dried oregano, paprika (see notes)