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Marcus Leach’s Turkish Meatball Stew


  • 500g beef mince
  • 1 onion, peeled and chopped
  • 3 garlic cloves, peeled and crushed
  • 5 large ripe tomatoes, diced
  • 2 sweet red peppers, diced
  • 3 tbsp tomato paste or puree
  • 2 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp garlic granules
  • 1 heaped tsp pul biber
  • 400ml vegetable stock
  • Salt and pepper
  • Rapeseed oil
  • Bunch of fresh parsley, chopped
  • 0 : 25

    To make the meatballs combine the beef mince with some salt and pepper, then roll into approx. 10 balls.

    Pre-heat the BBQ for a few minutes on a medium heat, add a little oil then add the meatballs to seal. Cook with the lid on for a couple of minutes, then turn over, cover again and cook for another 2 minutes.

    Remove the meatballs and keep warm while you prep the sauce.

    In to the pan and the onions and garlic, and cook for a couple of minutes until starting to soften, before adding the tomatoes and peppers. Put the lid back on and cook for 7/8 minutes.

    Add the tomato paste, the dried herbs and spices, then pour in the stock, combine well then add the meatballs back in. Turn the heat to low and add the lid, cook for 10/12 minutes.

    Sprinkle with the fresh parsley and then tuck in and enjoy.

    Great with pasta or rice, or for a traditional Turkish accompaniment serve with fresh bread.  

    Note: Marcus is using the Carri Chef 50 and Paella Pan 40 for this recipe, but it would also work well with the Chef Pan 40 or Paella Pan 30/50 – you will need to adjust your quantities a little to accommodate the pan size being used.