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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
