It doesn't get much easier than this light and fragrant meatballstew.
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Yields:
4
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Cal/Serv:
518
Ingredients
2tsp.
vegetable oil
24
lamb meatballs, about 600g total
2
x 400g tins cannellini beans, drained and rinsed
3
garlic cloves, crushed
700ml
hot chicken stock
175g
rainbow chard, trimmed and roughly chopped
200g
frozen petits pois
25g
bunch parsley, roughly chopped
25g
bunch mint, leaves picked and roughly chopped
Juice and finely grated zest 2 lemons
2Tbsp.
rose harissa, we used Beluzu
Directions
Step 1Heat oil in a large pan over medium-high heat and brown the lamb meatballs for 5min. Add the beans and garlic and fry for 2min until fragrant, stirring occasionally. Add the stock and some seasoning. Increase heat to high and bring to the boil. Simmer for 7min, or until the meatballs are cooked through and the liquid has reduced slightly, adding the chard and petits pois for the final min.
Step 2Remove from heat and stir in the parsley, mint, lemon zest and juice; check seasoning. Ladle into bowls and spoon over the harissa. Serve with crusty bread, if you like.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
