Name: Meatball stew with coriander chutney
Total time: 1 h
Yield: Serves 4
Ingredients: 1 large onion; 500g lamb, beef or pork mince; 2 tbsp harissa or chipotle paste; 1 tbsp flavourless oil; 2 cloves garlic crushed; 400g tin chopped tomatoes; 200ml chicken stock; 400g tin chickpeas drained; to serve rice or couscous; a small bunch coriander roughly chopped; 1 green chilli chopped; 1 clove garlic; ¼ tsp ground cumin; 1 tsp white wine vinegar; 1 tbsp flavourless oil; ½ tsp sea salt flakes; ½ tsp caster sugar

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Meatball stew with coriander chutney

Meatball stew with coriander chutney

Janine Ratcliffe

Published: May 17, 2020 at 7:07 PM

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Serves 4

Easy

Total time: 1 hr

A star rating of 5 out of 5.2 ratingsRate

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Try this versatile one-pot dinner, made rich with homemade meatballs and vibrant with coriander chutney

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Alternatives

Complete the dish

Try our meatball stew recipe or check out our Italian meatballs. We’ve made this stew adaptable to whatever you have available. Harissa will give it a Middle Eastern vibe but if you wanted to take it in a Tex-Mex direction, you could use chipotle paste instead of harissa, and a can of kidney or black beans instead of the chickpeas.

Ingredients

Nutrition

1 large onion
500g lamb, beef or pork mince
2 tbsp harissa or chipotle paste
1 tbsp flavourless oil
2 cloves garlic

crushed
400g tin chopped tomatoes
200ml chicken stock
400g tin chickpeas

drained
to serve rice or couscous

CORIANDER CHUTNEY

a small bunch coriander

roughly chopped
1 green chilli

chopped
1 clove garlic
¼ tsp ground cumin
1 tsp white wine vinegar
1 tbsp flavourless oil
½ tsp sea salt flakes
½ tsp caster sugar

Nutrition: per serving

kcal399
fat20.1g
saturates5.2g
carbs19.2g
sugars8.7g
fibre6.3g
protein32.1g
salt1.1g

Method

step 1

Put all the chutney ingredients in a blender with 2-3 tbsp water and blend until as smooth as possible.
step 2

Peel the onion and discard the first tougher outer layer. Grate on the rough side of a box grater. Put half the onion in a bowl with the mince, a good amount of salt and pepper, and 1 tbsp of the harissa, and mash together with a wooden spoon until evenly combined. Chill for 20 minutes.
step 3

Roll the mince mixture into 24 walnut-sized meatballs. Heat the oil in a deep frying pan, add the meatballs and brown all over (you will probably need to do in two batches to not overcrowd the pan). Scoop out once browned, leaving any fat behind. Pour off all but 2 tbsp of fat.
step 4

Add the rest of the grated onion and the garlic, and cook for 4-5 minutes or until softened and golden. Stir in the rest of the harissa, the chopped tomatoes and stock. Bring to a simmer then cook for 10 minutes. Add the meatballs back in, along with the chickpeas, put on a lid and simmer gently for 20 minutes. Serve with a drizzle of the chutney and with rice or couscous.

In the mood for meatballs?

Saucy Meatballs Recipe With Burrata And Pesto

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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A star rating of 5 out of 5.2 ratings

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