Meatball stew with coriander chutney

11:37 AM | Labels: English Food, olivemagazine, UK Food

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.

100
Total time 1 hours
Difficulty Easy

Ingredients

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

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.