Dinner

Spiced Lamb Meatball Stew with Chickpeas, Pomegranate, and Fresh Herbs Recipe

ByJake Silas November 17, 2025November 17, 2025

Introduction

This spiced lamb meatball stew is a comforting and flavorful dish perfect for cozy dinners. Tender lamb meatballs swim in a fragrant tomato and chickpea sauce, enriched with warm spices and fresh herbs. It’s easy to prepare and makes a hearty meal.

A white pan filled with a colorful dish made of small round chickpeas scattered all over, mixed with juicy brown meatballs placed evenly on top, bright red pomegranate seeds sprinkled throughout, and freshly chopped green mint leaves adding a fresh layer on top. The stew has a glossy rich brown sauce coating the ingredients, creating a warm and inviting texture. The pan sits on a white marbled surface, with a small part of a white plate visible in the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp oil
12 shop-bought lamb meatballs
1 onion, sliced
2 large garlic cloves, crushed
2 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
1 tbsp rose harissa
400g can chopped tomatoes
200ml low-salt stock (lamb or beef)
2 x 400g cans chickpeas
small bunch of parsley, finely chopped
½ small bunch of mint, chopped
50g pomegranate seeds

Instructions

Step 1: Heat the oil in a large, shallow casserole dish or deep frying pan over medium heat. Add the lamb meatballs and fry for 3-4 minutes, turning regularly, until golden brown on all sides. Remove the meatballs from the pan and set aside.
Step 2: Add the sliced onion to the pan and fry for about 7 minutes until softened. Stir in the crushed garlic, ground cumin, coriander, and cinnamon, and cook for 1 minute to release the aromas.
Step 3: Mix in the rose harissa, chopped tomatoes, and lamb or beef stock. Bring the mixture to a gentle simmer.
Step 4: Drain and rinse the chickpeas, then stir them into the pan along with the browned meatballs. Season with salt and pepper to taste. Let the stew simmer uncovered for 10-15 minutes until the sauce thickens slightly and the meatballs are cooked through.
Step 5: Stir through half of the chopped parsley and mint. Transfer the stew to serving bowls, then sprinkle the remaining herbs and pomegranate seeds on top for a fresh, vibrant finish.

Tips & Variations

Use fresh or frozen homemade meatballs if you prefer a more personalized flavor and texture.
Add a pinch of chili flakes for extra heat if you like it spicy.
Serve the stew with fluffy couscous or crusty bread to soak up the delicious sauce.
For a richer flavor, try roasting the chickpeas before adding them to the stew.

Storage

Store any leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, defrost thoroughly if frozen, then warm through in a pan over medium heat for 10-12 minutes until the meatballs are piping hot throughout.

How to Serve

A silver pan filled with a colorful mix of food, with five round brown meatballs scattered on top; underneath and around them are light brown chickpeas and bright red pomegranate seeds. Green leafy herbs are spread over the dish, adding fresh green spots. The food sits in a reddish sauce that coats the chickpeas and meatballs, giving the whole dish a warm and rich look. The pan is on a white marbled surface with a hint of a white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use beef or chicken meatballs instead?

Yes, you can substitute lamb meatballs with beef or chicken meatballs. Cooking times might vary slightly, so ensure the meatballs are cooked through before serving.

Is this stew suitable for freezing?

Absolutely. This stew freezes well. Cool it completely before transferring to a freezer-safe container. Defrost overnight in the fridge before reheating.