Smoky Meatball Stew Recipe Mix

A tasty seasoning with smoked paprika, cinnamon and ground coriander to make meatball stew with a rich and smoky flavour. 
Let Nadiya show you how to cook with our flavours! Click here to explore videos and recipes.
Quantity
£ 1.19
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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