Spiced lamb meatball stew

Enjoy spiced lamb meatballs with chickpeas and pomegranate seeds in a harissa sauce for an easy midweek meal. Freeze any leftovers for busy weekdays

  • Prep:10 mins
    Cook:30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 454
  • fat 21g
  • saturates 6g
  • carbs 35g
  • sugars 9g
  • fibre 11g
  • protein 26g
  • salt 1.02g


  • 1 tbsp oil
  • 12 shop-bought lamb meatballs
  • 1 onion, sliced
  • 2 large garlic cloves, crushed
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground cinnamon
  • 1 tbsp rose harrisa
  • 400g can chopped tomatoes
  • 200ml low-salt stock (lamb or beef)
  • 2 x 400g can chickpeas
  • small bunch of parsley, finely chopped
  • ½ small bunch of mint, chopped
  • 50g pomegranate seeds


To reheat

To reheat, defrost thoroughly, then warm through inapanovera medium heat for 10-12 mins until the meatballs are piping hot all the way through.


  1. Heat the oil in a large, shallow casserole dish or deep frying pan. Add the meatballs and fry for 3-4 mins, turning regularly, until golden. Remove and set aside.

  2. Tip the onion into the pan and fry for 7 mins until softened. Stir through the garlic cumin, coriander and cinnamon, and cook for 1 min. Add the harissa, tomatoes and lamb stock, and bring to a simmer. Stir though the chickpeas and meatballs, season and simmer for 10-15 mins until slightly reduced and the meatballs are cooked through.

  3. Stir through half the herbs, then scatter the rest on top along with the pomegranate seeds.

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