I made RidgeMonkey Meatballs in Sauce using meatballs previously made for my Keftedes Greek Meatballs, which I keep in my home freezer until van life kicks in. Of course, you can cook this in a frying pan, but I prefer my Ridge Monkey as it has a hinged lid and is locked into place using magnets.
Having pre-made meatballs cuts down on the cooking time, but there is a sauce to be made, which I did in the RidgeMonkey from scratch. Start by browning the meatballs in a little olive oil. When done, set them aside.
In the same pan, add some finely diced onions, green pepper and celery. Gently fry until softened. Add garlic powder, a pinch of turmeric, and a small dollop of tomato puree. Stir for 30 seconds. Add a small amount of dry white wine and continue to cook until the wine has virtually evaporated. Then, add a small amount of chicken stock, stir, and continue cooking on a low heat.
Using a pestle and mortar or rolling pin, bash up a few cashew nuts and add them to the pan together with a knob of butter. Add back the meatballs and close the lid. After 20 minutes, lift the lid, move around the meatballs, and continue cooking until the sauce has thickened. Add a big pinch of white pepper and a small pinch of celery salt. Cook on low for another 10 minutes.
If the sauce is not thick enough, add a slurry of cornflour and water. When it's cooked to your satisfaction, sprinkle with paprika and serve with crusty bread.
This RidgeMonkey Meatballs in Sauce recipe is perfect for van life, offering a hearty and delicious meal that's easy to prepare on the go. Whether you're camping or just enjoying a meal in your camper van, this dish is sure to satisfy. Enjoy!
Wonky park-ups, proper adventures, genuine freedom. This recipe also features in my Campervan Cooking Recipes hub — the complete collection of recipes actually cooked on the road in Florie. For more one-pan recipes, travel tips, and dog-friendly routes, explore my comprehensive guide, Vanlife in Spain: A Guide to Cooking and Travelling with Dogs. — The Flexible Chef
