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Meatball stew recipe

Meatball stew recipe

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Enjoy the soulful and hassle-free meat stew, comfort food the family will love. See method

  • Serves 6
  • Takes 4-6 hrs 30 mins
  • 323 calories / serving
  • Freezable
  • Dairy-free

Ingredients

  • 500g pack meat & veg beef mince
  • 1 medium egg, lightly beaten
  • 25g wholemeal bread, blitzed into crumbs
  • 1 tsp tomato ketchup
  • 2 tsp Worcestershire sauce
  • 390g tin green lentils, drained and rinsed
  • 30g pack fresh flat-leaf parsley
  • 1 tbsp vegetable oil
  • 1 onion, finely chopped​
  • 2 garlic cloves, finely chopped
  • 3 carrots, scrubbed and cut into 2cm chunks
  • 1 parsnip, scrubbed and cut into 2cm chunks
  • 300g baking potatoes, scrubbed and cut into 3cm chunks
  • 1 tbsp tomato purée​
  • 4 heaped tsp reduced salt beef gravy granules, made up to 500ml
If you don't have mince, cut open some sausages instead

Each serving contains

  • Energy

    1355kj
    323kcal
    16%
  • Fat

    11g 16%
  • Saturates

    4g 20%
  • Sugars

    10g 11%
  • Salt

    0.9g 16%

of the reference intake
Carbohydrate 31.3g Protein 20.7g Fibre 8.9g

Method

  1. Mix the mince, egg, breadcrumbs, ketchup and half of the Worcestershire sauce, lentils and parsley in a bowl; season with black pepper and roll into 18 balls. Heat the oil in a large frying pan over a high heat and fry in batches for 5 mins until golden, then spoon into a 6.5ltr slow-cooker. Add the onion to the pan and fry for 4 mins, adding the garlic for the last min. Tip into the slow-cooker.
  2. Add the carrots, parsnip, potatoes, tomato purée, gravy, and the remaining Worcestershire sauce and lentils to the slow-cooker and cook on low for 4-6 hrs until the meatballs and veg are tender. Scatter with the remaining parsley to serve.

Tip: For a stovetop and oven method, follow step 1 but add to a large-lidded casserole dish. Follow step 2, adding the ingredients to the casserole dish. Cook at gas 2, 150°C, fan 130°C for 2 hours.

See more Stew recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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