Skip to main content

Spicy Pork Meatball Stew Recipe

Packed with healthy veg and pulses and full of tasty spiced meatballs, this vibrant recipe is great for introducing little ones to new flavours, particularly as it doesn’t contain any chilli. Serve with rice or some crusty bread for a warming family meal any night of the week. Serves 4.

Rating
Easy
Serves
4
Course
Main
Prepare
-
Cook
39 mins
Total time
-

Ingredients

  • 250g Greendale Minced Pork
  • 25g Dried Breadcrumbs
  • 2 cloves Garlic, 1 peeled and crushed, 1 peeled and finely sliced
  • 1 tsp Ground Cumin
  • 1 tsp Ground Cinnamon
  • 1tsp Sweet Smoked Paprika
  • 1 Red Onion, peeled, trimmed and very finely diced
  • Rapeseed or Sunflower Oil
  • 1 x 400g tin Chopped Tomatoes
  • 4 Sundried Tomatoes from a jar (the kind packed in oil), chopped into small pieces
  • 1 x 400g tin white beans (e.g. Cannellini, Haricot or Butter Beans), drained
  • 2 Red Peppers, trimmed, de-seeded and chopped into rough dice
  • 1 stalk Celery, washed, trimmed and finely sliced
  • 1 mediumSweet Potato, peeled and chopped into rough dice
  • Salt and freshly ground Black Pepper

Method
In a large bowl, mix together the pork mince, breadcrumbs, crushed garlic clove, cumin, cinnamon, paprika and half of the onion. Season with salt and pepper, then use your hands to shape the mixture into small meatballs (you should be able to get about 15).
Put the meatballs on a plate and pop it in the fridge while you start making the stew.

Put 2tbsp of oil in a large saucepan and heat it through for a moment over a medium flame. Lower the heat, add the other half of the onion to the pan and fry gently for a few minutes. Next, add the sliced garlic clove and the celery to the pan and continue to cook for a couple more minutes, then add the peppers and the sweet potato. Cook gently for 5-10 minutes, allowing the veg to soften – stir through from time to time to prevent sticking. When the veg has lost some of its rawness, add the sundried and tinned tomatoes and the drained beans to the pan. Fill the tomato tin to about two-thirds full with water, and add this to the pan, too. Stir everything well, then increase the heat and bring the pan up to a simmer.

As soon as the pan is bubbling away, take the meatballs out of the fridge and put them into the stew, making sure they’re fully submerged. Simmer for 20-25 minutes (now’s the time to cook your rice, if using), then serve.