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.
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 conflict 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.
Pork Sausage Meat(ContainsCereals containing Gluten, Sulphites)
Panko Breadcrumbs(ContainsCereals containing Gluten)
Bulgur Wheat(ContainsCereals containing Gluten)
Chicken Stock Powder
Chermoula Spice Mix
Greek Style Yoghurt(ContainsMilk)
Water for the Bulgur
Water for the Sauce
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.
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 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, 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).
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.
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!