Place a large casserole dish on a medium heat and add the olive oil.
Once hot enough add the peppers and onions along with a good helping of salt and pepper then fry for 4-5 minutes until softened.
Next add the meatballs along with the garlic powder, onion granules, dried oregano and smoked paprika and continue to cook for 10 minutes, turning the meatballs regularly so they brown equally on all sides.
After the time is up add the passata, barbecue sauce and honey then place the lid on and cook for a further 15 minutes, stirring occasionally.
With 5 minutes remaining remove the lid then add the cherry tomatoes, sweetcorn and spinach then serve with the fresh salad and couscous.
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/honey-barbecue-meatball-cassoulet-7577/