Chermoula Sausage Meatball Stew
with Bulgur Wheat
This Chermoula Sausage Meatball Stew with Bulgur Wheat recipe is a hearty and comforting world dish that can be ready from pan to plate in around 30 minutes!
722 kcal per serving
2 of your 5 a day
With Bulgur Wheat
Chermoula Sausage Meatball Stew
Energy (kJ/kcal) – 3026/722
Fat (g) – 26
Sat. Fat (g) – 10
Carbohydrates (g) – 87
Sugars (g) – 24
Fiber (g) – 8
Protein (g) – 35
Cholesterol (g) – 0
Salt (g) – 3.88
- 1 Red Onion
- 1 Bell Pepper
- 1 Courgette
- 1 Garlic Clove
- 1 Spring Onion
- 225 Pork Sausage Meat
- 1 Sachet Ground Cumin
- 10g Panko Breadcrumbs
- 240ml Water for Bulgur Wheat
- 2 Sachets Chicken Stock Powder
- 1 Sachet Chermoula Spice
- 1 Carton Tomato Passata
- 100ml Water
- 75g Greek Yogurt
- 1 Tbsp Suger for the Sauce
Before you start, make sure to wash the veggies before you use them! You will also need some cooking tools, like a Garlic Press, Bowls, Measuring Jug, Saucepan, Wooden Spoon and a Frying Pan.
Step by Step Instructions
Step 1: Do the Prep
Halve, peel and thinly slice the onion. Halve the pepper and discard the core and seeds. Chop into 2cm chunks. Trim the courgette then quarter lengthways. Chop widthways into small pieces. Peel and grate the garlic (or use a garlic press). Trim the spring onion(s) then thinly slice.
Put the sausage meat into a bowl and add the cumin and breadcrumbs. Mix with your hands until well combined, then shape into 4 meatballs per person. and pop them on a plate.
IMPORTANT: Wash your hands after handling raw meat.
Step 2: Prepare the Bulgur
Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan and bring to the boil. Stir in the bulgur and half the stock powder.
Bring back up to the boil, simmer for 1 minute, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Step 3: Make the Stew
Heat a drizzle of oil in a frying pan on medium high heat. Once the oil is hot, add the pepper and courgette and cook until the pepper is charred, 3-4 mins. Stir only twice in this time as you want the pepper to get some nice colour.
Once charred, remove the pepper to a bowl. Pop your pan back on medium high heat with a drizzle of oil if the pan is dry.
Step 4: Fry the Meatballs
Add the meatballs to the frying pan, fry until evenly browned on the outside, 3-4 mins, turn occasionally. Move the meatballs to the edge of the pan and add the onion along with a pinch of salt, pepper and sugar. Fry with the meatballs until softened, 4-5 mins. Stir frequently.
Add the pepper and courgette back into the pan along with the garlic and chermoula. Stir and cook for 1 minute, pour in the passata and water (see ingredients for amount).
Step 5: Simmer the Sauce
Stir in the remaining chicken stock powder, then add a pinch of salt, pepper and sugar and simmer the stew until nicely thickened, 5-7 mins.
IMPORTANT: The meatballs are cooked when no longer pink in the middle.
TIP: Add a splash of water if the stew looks a little dry. Taste the stew and add salt and pepper if necessary.
Step 6: Finish and Serve the Dish
Fluff up the bulgur wheat with a fork, stir through a drizzle of olive oil, and mix the spring onions in. Spoon into bowls and top with the stew.
Finish with a spoonful of Greek yoghurt and sprinkle over the spring onion. Enjoy!
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