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Meatballs jp mcmahon edit
Harry Weir and Brian Clarke

Meatballs, chorizo and chickpea stew

This comforting one-pot wonder is full of flavour.

Serving: 4
Time: 1hr- 1hr 30mins
Difficulty: Easy


For the meatballs:

  • 300g pork mince
  • 200g beef mince
  • 1 egg
  • 50g day-old bread, crumbed
  • 5g sea salt
  • 2 garlic cloves, minced
  • 1 small onion, finely chopped
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • A small handful of flat leaf parsley, finely chopped
  • Freshly ground black pepper
  • Olive oil

For the stew:

  • 50ml olive oil
  • 1 onion, finely diced
  • 2 cloves garlic, crushed
  • 200g chorizo, diced
  • 1 pinch saffron
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • 300g tomato sauce
  • 150ml dry white wine
  • 300g chickpeas, cooked and drained
  • Sea salt


  1. To make the meatballs, place the mince, egg, breadcrumbs and salt in a large bowl and mix thoroughly.
  2. Combine the rest of the meatball ingredients in a food processor and blend. Spoon the contents of the food processor on top of the mince and mix together. 
  3. Shape the mince mixture into 16 bite-sized meatballs. Oil an oven tray and bake the meatballs for 20 minutes at 180˚C/gas mark 2½.
  4. For the stew, in a large pot, sweat off the onion and garlic in a little olive oil. Season with sea salt. Add the chorizo, saffron and bay leaves and cook for a further five minutes on a medium heat.
  5. Add the tomato sauce and the white wine. Cover and simmer for 15 minutes. If the stew gets too thick, you can add more water or some chicken stock.
  6. Remove the meatballs from the oven and transfer into the stew. Add the cooked chickpeas and stir everything together.
  7. Serve the stew with some crusty bread or a nice green salad.

Recipe by JP McMahon. 


Good quality chorizo is essential. We get the uncooked variety from Sheridan’s Cheesemongers but Gubbeen also do an excellent version.