More Nigella recipes

Mellow Meatballs

by Nigella. Featured in NIGELLA EXPRESS

Print me

Introduction

I buy organic beef mini meatballs from the supermarket, which makes this extremely easy to put together, and there'd be nothing to stop you freezing them and cooking straight from frozen, if that helps. In which case, I'd just pop them in hot sauce and not attempt to brown them first.

Sure you can make your own meatballs, but so long as you're happy with the provenance of the meat (which is always, always important), don't beat yourself up about cutting it at this stage, when you know everyone's going to be happy come suppertime. Likewise the packet of diced veg: once everything's swimming in its mellow sauce, no one is going to be asking questions.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

NIGELLA EXPRESS

2007

Buy Now

As featured in

NIGELLA EXPRESS

2007

Buy Now

Ingredients

Serves: 4-6

Metric Cups

3 tablespoons red curry paste
2 tablespoons vegetable oil
40 mini meatballs (approx. 600g / 1lb 5oz)
½ teaspoon ground cinnamon
1 teaspoon ground ginger
1 x 400 millilitres can coconut milk
1 x 400 grams can chopped tomatoes
1 x 400 grams can chickpeas (drained)
350 grams diced butternut squash and sweet potato (sold in supermarkets, in a packet)
500 millilitres chicken stock (from concentrate or cube)
2 tablespoons honey
approx. 20 grams fresh coriander (finely chopped)

3 tablespoons red curry paste
2 tablespoons vegetable oil
40 mini meatballs (approx. 600g / 1lb 5oz)
½ teaspoon ground cinnamon
1 teaspoon ground ginger
14 fluid ounces can coconut milk
14 ounces can diced tomatoes
14 ounces can garbanzo beans (drained)
12 ounces diced butternut squash and sweet potato (sold in supermarkets, in a packet)
2 cups chicken broth (from concentrate or cube)
2 tablespoons honey
½ cup cilantro (finely chopped)

Method

Heat the red curry paste and vegetable oil in a large wide pan; when it starts sizzling, add the meatballs, turning them in the red oily mixture.
Sprinkle the cinnamon and ginger over the meatballs and fry for a couple of minutes.
Add the coconut milk, chopped tomatoes and drained chickpeas. Stir in the diced butternut squash and sweet potato, then the stock and honey.
Bring to a boil and simmer for 20 minutes. Serve with rice and decorate each plate with some chopped coriander.

Heat the red curry paste and vegetable oil in a large wide pan; when it starts sizzling, add the meatballs, turning them in the red oily mixture.
Sprinkle the cinnamon and ginger over the meatballs and fry for a couple of minutes.
Add the coconut milk, diced tomatoes and drained garbanzo beans. Stir in the diced butternut squash and sweet potato, then the stock and honey.
Bring to a boil and simmer for 20 minutes. Serve with rice and decorate each plate with some chopped coriander.

Tell us what you think

What 4 Others have said

This has saved many weeknights for me. It's easy to make, and its exotic flavors make it a welcome change of pace. I am the parent of three of the pickiest eaters on this planet. When they wolf it down, you know it's good! I have never been happy with bought meatballs. I always make a quick batch of Nigella's Aromatic Lamb Meatballs from "Feast". A little less convenient, but not hard and supremely good!

Posted by joshv41680 on 8th March 2021
Love this recipe I know it will become a family favourite.

Posted by Gaynor36 on 21st May 2014
This is one of my favourite dishes - so easy and delicious! I use Gary Mehigan's recipe for his sausage rolls for the meatballs. It works wonderfully well when I have enough time.

Posted by catherinah on 30th March 2014
This is a delicious, comforting meal. It's an easy recipe and a great dish to serve to friends for a casual dinner. I like to add peas for more colour and variety.

Posted by Spuntino on 22nd April 2013