Golden Turkish Meatball Stew with Potatoes and Chickpeas Tips, FAQ & printable recipe

Tips for success

For extra depth of flavor, toast the spices (cumin and paprika) in the pot for a few seconds before adding the tomato paste.

This releases their essential oils and makes the stew more aromatic. If you have time, let the stew sit for 10 minutes after cooking to allow the flavors to meld.

To make the stew even heartier, serve it over rice, bulgur, or with crusty bread to soak up the delicious broth.

You can also add a dollop of yogurt on top, though the video doesn't show that. Keep the stew warm on the stove until ready to serve, and stir occasionally to prevent sticking.

Variations

• Spicy Version: Add 1/2 teaspoon of red pepper flakes or a chopped fresh chili along with the garlic for a spicy kick. You can also use hot paprika instead of sweet paprika.
• Vegetarian Option: Replace the ground beef with 1 cup of cooked lentils or a plant-based ground meat substitute. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the egg, and use a plant-based butter or oil.
• Herb-Infused: Stir in 1 teaspoon of dried oregano or thyme along with the tomato paste. Fresh parsley or dill can be added just before serving for a bright, fresh finish.
• Slow Cooker Method: After browning the meatballs and sautéing the vegetables, transfer everything to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.

Freezer

Freeze the stew in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until hot throughout.

Store leftover stew in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.

Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the stew has thickened too much.

The meatballs can be prepared up to a day in advance and stored in the refrigerator. The entire stew can also be made ahead and reheated gently before serving. It actually tastes even better the next day as the flavors meld together.

Serving ideas

Serve this stew in deep bowls with a ladle of the rich broth. It's a complete meal on its own, but crusty bread or a simple green salad make great accompaniments.

For a traditional Turkish touch, you could serve it with a side of yogurt or a sprinkle of fresh herbs, though these are not shown in the video.

This stew is perfect for a cozy family dinner. The tender meatballs and vegetables are satisfying, and the broth is so flavorful that you'll want to mop up every last drop. It's also great for meal prep, as it reheats well and tastes even better the next day.

Frequently asked questions

Recipe card

Golden Turkish Meatball Stew with Potatoes and Chickpeas

Prep 20 minCook 35 minTotal 55 minServes 4

Ingredients

• 250 g ground beef
• 1 grated onion
• 1 egg
• 2 slices bread, soaked and squeezed
• 1 tsp ground cumin
• 1/4 tsp baking soda
• 1/2 tsp black pepper
• 1 tsp paprika
• 1 tsp salt
• 2 tbsp vegetable oil
• 1 tbsp butter
• 3 potatoes, cubed
• 2 carrots, sliced
• 1 onion, chopped
• 1 kapya pepper, chopped
• 5 cloves garlic, minced
• 1 tbsp tomato paste
• 1 cup tomato puree
• 1 cup green peas
• 1 cup cooked chickpeas
• 2 cups hot water, or more as needed

Instructions

1. In a large bowl, combine the ground beef, grated onion, egg, soaked and squeezed bread, cumin, baking soda, black pepper, paprika, and salt. Knead the mixture with your hands until everything is well incorporated and slightly sticky. Roll the mixture into walnut-sized meatballs, about 1 inch in diameter. Set them aside on a plate.
2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the meatballs in a single layer, working in batches if necessary. Brown them on all sides, about 3-4 minutes total. Transfer the browned meatballs to a plate and set aside.
3. In the same pot, melt the butter over medium heat. Add the cubed potatoes, sliced carrots, chopped onion, kapya pepper, and minced garlic. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.
4. Stir in the tomato paste and cook for 1 minute, then add the tomato puree, green peas, and cooked chickpeas. Cook for 3 minutes, stirring occasionally, until the mixture is aromatic and slightly thickened.
5. Return the browned meatballs to the pot. Pour in enough hot water to cover the ingredients, about 2 cups. Season with additional black pepper, paprika, and salt to taste. Bring to a boil, then reduce the heat to low, cover, and simmer for 25 minutes, or until the meatballs are cooked through and the vegetables are tender.
6. Ladle the hot stew into warm bowls, making sure each serving gets a good portion of meatballs, potatoes, chickpeas, and broth. Serve immediately, with crusty bread if desired.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

45 g

Fat

22 g

Automatic estimate from the ingredient list, not laboratory-verified.