Meatball, chorizo and white bean stew

Paul Merrett takes the effort out of this delicious meaty recipe by cooking it all in one big pot for extra ease
By Paul Merrett
Meatball, chorizo and white bean stew
  • Rating:
  • Serves: 8
  • Cook Time: 35 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the sauce

  • drizzle olive oil
  • 1 heads fennel, diced
  • 1 onion, diced
  • 1 red pepper, seeds and stem removed, diced
  • 2 carrots, peeled and diced
  • 4 cloves garlic, chopped
  • pinch dried red chilli flakes
  • 1 tsp smoked paprika
  • 1 glasses red wine
  • 2 tins chopped tomatoes

For the meatballs

  • 750 g minced pork
  • 1 tsp fennel seeds, crushed
  • 1 clove garlic, peeled and crushed
  • 2 tsp cumin seeds

To serve

  • 1 tins cooked cannelloni or butter beans, drained
  • 1 chorizo sausage, cut into large chunks
  • 1 small handful parsley, chopped
  • crusty white bread


1. For the sauce: heat a drizzle of olive oil in a large pan or casserole dish, then lightly fry the chopped fennel, onion, red pepper and carrots with the garlic, chilli flakes and smoked paprika. Cook for 2-3 minutes, or until the vegetables are softened.

2. Deglaze the pan with the red wine, scraping up any browned bits at the bottom of the pan with a wooden spoon. Add the chopped tomatoes, then simmer for 1 hour, until cooked down and thickened.

3. For the meatballs: mix all of the meatball ingredients together, then roll into balls with damp hands. Add to the pot and cook for about five minutes.

4. To serve: stir the beans and chorizo into the stew, then simmer for a further 10-12 minutes, or until the meatballs are cooked and the stew has thickened. Stir in the parsley, then serve in bowls with crusty white bread.

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