Printer friendly version
-
Meatball, chorizo and white bean stew
Click on the arrows to view more photos
-
Meatball, chorizo and white bean stew
Submitted by: Evsy Jnr
- Prep time:
- 15 mins
- Cook time:
- 35 mins
- Serves:
- 8
Paul Merrett takes the effort out of this delicious meaty recipe by cooking it all in one big pot for extra ease
Similar recipes
Related Videos
Ingredients
For the sauce
- drizzle Olive oil
- 1 head Fennel, diced
- 1 Onion, diced
- 1 red pepper, seeds and stem removed, diced
- 2 Carrots, peeled and diced
- 4 cloves Garlic, chopped
- pinch dried red chilli flakes
- 1 tsp smoked Paprika
- 1 glass Red wine
- 2 tins chopped Tomatoes
For the meatballs
- 750g minced pork
- 1 tsp Fennel seeds, crushed
- 1 clove Garlic, peeled and crushed
- 2 tsp Cumin seeds
To serve
- 1 tin cooked cannelloni or butter beans, drained
- 1 chorizo sausage, cut into large chunks
- 1 small handful Parsley, chopped
- crusty white bread
Method
1. For the sauce: heat a drizzle of olive oil in a large pan or casserole dish, then lightly fry the chopped fennel, onion, red pepper and carrots with the garlic, chilli flakes and smoked paprika. Cook for 2-3 minutes, or until the vegetables are softened.2. Deglaze the pan with the red wine, scraping up any browned bits at the bottom of the pan with a wooden spoon. Add the chopped tomatoes, then simmer for 1 hour, until cooked down and thickened.
3. For the meatballs: mix all of the meatball ingredients together, then roll into balls with damp hands. Add to the pot and cook for about five minutes.
4. To serve: stir the beans and chorizo into the stew, then simmer for a further 10-12 minutes, or until the meatballs are cooked and the stew has thickened. Stir in the parsley, then serve in bowls with crusty white bread.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
In the recipe there is no mention of salt
I thought that too. Maybe where it says simmer for 10-12 minutes you can leave it there and let it simmer for an hour
when l saw this on Market Kitchen the cooking times were much longer. Paul Merrit said it needed an hour but would benefit from one and a half hours cooking