Chermoula Sausage Meatball Stew
with Bulgur Wheat
.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Red Onion
1
Bell Pepper
(May contain Celery)
1
Garlic Clove
1
Spring Onion
225
Pork Sausage Meat
(Contains Sulphites, Cereals containing gluten May contain Celery, Soya, Nuts, Fish, Milk, Egg, Mustard)
1
Ground Cumin
10
Panko Breadcrumbs
120
Bulgur Wheat
(Contains Cereals containing gluten)
2
Chicken Stock Powder
1
Chermoula Spice Mix
1
Tomato Passata
1
Courgette
(May contain Celery)
75
Greek Style Natural Yoghurt
(Contains Milk)
Not included in your delivery
1
Sugar for the Sauce
100
Water
240
Water for the Bulgur
Nutritional information
Utensils
Instructions
Halve, peel and thinly slice the onion. Halve the pepper and discard the core and seeds. Chop into 2cm chunks. Trim the courgette then quarter lengthways. Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Trim the spring onion(s) then thinly slice. Put the sausage meat into a bowl and add the cumin and breadcrumbs. Mix with your hands until well combined, then shape into 4 meatballs per person. Pop them on a plate. IMPORTANT: Wash your hands after handling raw meat.
Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan and bring to the boil. Stir in the bulgur and half the stock powder. Bring back up to the boil, simmer for 1 minute, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Heat a drizzle of oil in a frying pan on medium high heat. Once the oil is hot, add the pepper and courgette and cook until the pepper is charred, 3-4 mins. Stir only twice in this time as you want the pepper to get some nice colour. Once charred, remove the pepper to a bowl. Pop your pan back on medium high heat with a drizzle of oil if the pan is dry.
Add the meatballs to the frying pan, fry until evenly browned on the outside, 3-4 mins, turn occasionally. Move the meatballs to the edge of the pan and add the onion along with a pinch of salt, pepper and sugar. Fry with the meatballs until softened, 4-5 mins. Stir frequently. Add the pepper and courgette back into the pan along with the garlic and chermoula. Stir and cook for 1 minute, pour in the passata and water (see ingredients for amount).
Stir in the remaining chicken stock powder, then add a pinch of salt, pepper and sugar and simmer the stew until nicely thickened, 5-7 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle. TIP: Add a splash of water if the stew looks a little dry. Taste the stew and add salt and pepper if necessary.
Fluff up the bulgur wheat with a fork, stir through a drizzle of olive oil, and mix the spring onions in. Spoon into bowls and top with the stew. Finish with a spoonful of Greek yoghurt and sprinkle over the spring onion. Enjoy!
