Spicy Pork Meatball Stew Recipe

In a large bowl, mix together the pork mince, breadcrumbs, crushed garlic clove, cumin, cinnamon, paprika and half of the onion. Season with salt and pepper, then use your hands to shape the mixture into small meatballs (you should be able to get about 15). Put the meatballs on a plate and pop it in the fridge while you start making the stew.

Put 2tbsp of oil in a large saucepan and heat it through for a moment over a medium flame. Lower the heat, add the other half of the onion to the pan and fry gently for a few minutes. Next, add the sliced garlic clove and the celery to the pan and continue to cook for a couple more minutes, then add the peppers and the sweet potato. Cook gently for 5-10 minutes, allowing the veg to soften – stir through from time to time to prevent sticking.

When the veg has lost some of its rawness, add the sundried and tinned tomatoes and the drained beans to the pan. Fill the tomato tin to about two-thirds full with water, and add this to the pan, too. Stir everything well, then increase the heat and bring the pan up to a simmer. As soon as the pan is bubbling away, take the meatballs out of the fridge and put them into the stew, making sure they’re fully submerged. Simmer for 20-25 minutes (now’s the time to cook your rice, if using), then serve.