topBanner
Middle Eastern Sausage Meatball Stew

Middle Eastern Sausage Meatball Stew

with Bulgur Wheat

Family Friendly
Read more

This speedy sausage meatball stew is a hearty and comforting dish that can be ready from pan to plate in just 35 minutes, perfect when you don’t feel like spending all night in the kitchen! Seasoned with Middle Eastern spices for a sweet and fragrant aroma, this dish will fill your kitchen with delicious and enticing smells.

Allergens:GlutenSulphitesCeleryMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Red Onion

1 unit(s)

Yellow Pepper

1 unit(s)

Garlic Clove

246 grams

Pork Sausage Meat

(ContainsGluten, Sulphites)

1 pot(s)

Ground Cumin

10 grams

Panko Breadcrumbs

(ContainsGluten)

120 grams

Bulgur Wheat

(ContainsGluten)

2 sachet

Chicken Stock Powder

(ContainsCelery)

1 pot(s)

Chermoula Spice

1 pack(s)

Tomato Passata

1 bag(s)

Baby Spinach

½ pack(s)

Greek Style Yoghurt

(ContainsMilk)

Not included in your delivery

240 milliliter(s)

Water for the Bulgur

100 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Energy (kcal)741 kcal
Fat31.0 g
of which saturates11.0 g
Carbohydrate80 g
of which sugars18.0 g
Protein38 g
Salt5.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Frying Pan
Fork
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Halve, peel and thinly slice the onion. Halve the pepper and discard the core and seeds. Chop into 2cm chunks. Peel and grate the garlic (or use a garlic press). Put the sausage meat into a bowl and add the cumin and breadcrumbs. Mix with your hands until well combined, then shape into 4-5 walnut sized meatballs per person. Pop them on a plate. IMPORTANT: Wash your hands after handling raw meat.

2

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.

3

Heat a drizzle of oil in a frying pan on medium-high heat. Once the oil is hot, add the pepper 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.

4

Add the meatballs to the frying pan, fry until evenly browned on the outside, 3-4 mins, turning 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, 5 mins stirring frequently. Add the pepper 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).

5

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. Once cooked, stir through the spinach a handful at a time until wilted.TIP: Add a splash of water if the stew looks a little dry. Taste the stew and add salt and pepper if necessary.

6

Fluff up the bulgur wheat with a fork and stir through a drizzle of olive oil. Spoon into bowls and top with the stew. Finish with a spoonful of Greek yoghurt and enjoy!