A tasty seasoning with smoked paprika, cinnamon and ground coriander to make meatball stew with a rich and smoky flavour.
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PRODUCT INFORMATION
Ingredients
Spices (Smoked Paprika (25%), Dried Garlic, Cumin, Ground Cinnamon (Cassia)(6%), Ground Coriander Seed (5%), Turmeric, Black Pepper, Ground Nutmeg, Cloves), Sea Salt, Sugar, Flavourings, Coriander Leaf, Anti-caking Agent (Calcium Silicate), Colour (Paprika Extract).
Serving Size
4
Size
30
(g)
UPC Code
901640188
Nutritional information
| TYPICAL VALUES | PER 100G (AS SOLD) | PER SERVING* | %RI** PER SERVING* |
|---|---|---|---|
| Energy | 1168kJ/279kcal | 1112kJ/266kcal | 13% |
| Fat | 7.1g | 9.2g | 13% |
| of which saturates | 1.1g | 2.1g | 10% |
| Carbohydrates | 38.9g | 20.7g | 8% |
| of which sugars | 19.5g | 8.0g | 9% |
| Fibre | 17.5g | 7.2g | |
| Protein | 10.1g | 25.1g | 50% |
| Salt | 15.05g | 1.33g | 22% |
*1 serving = ¼ of OUR RECIPE
**Reference Intake of an average adult (8400kJ/2000kcal)
325g meatballs
1 tbs oil
1 onion, diced
400g tin chickpeas in water
400g tin chopped tomatoes
150ml water
1. Start by browning the meatballs in the oil in a large sauté pan. Take them out of the pan and rest on the side whilst you do the next bit.
2. Now add the onion to the pan and fry until softened. Stir in the seasoning, the tin of chickpeas (including the water), the chopped tomatoes and the extra water, and bring to a simmer.
3. Tip the meatballs back in and leave them to bubble in the sauce for about 20 minutes, or until the sauce is rich and glossy and the meatballs are fully cooked through. You can add a splash of water if you need to.
Nadiya Loves To… serve this with a delicious toasted couscous side. Try this recipe with chickpeas or chicken.
Store in a cool, dry place out of direct sunlight.
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