South American-style Venison Meatballs with Chickpea & Tamarind Stew & Avocado

Serving size

1 person 2 people 4 people

Ingredients

1 pepper (use half)
2 tsp smoked paprika & oregano blend (use half)

(smoked paprika, oregano)
1 handful of fresh coriander (use half)
1 unwaxed lime (use half)
15ml hot honey (use half)

(honey, chilli extract)
1 avocado (use a quarter)
1 tsp ground cumin (use half)
200g passata (use half)

(tomatoes, salt, citric acid)
2 garlic clove
1 onion (use half)
2 tsp tamarind paste (use half)

(tamarind paste, spirit vinegar, water, salt)
230g chickpeas (use half)

(Chickpeas, water, salt)
140g British venison mince

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	86Kcal	580Kcal
	359kJ	2426kJ
Fat	3.4g	23g
of which saturates	0.9g	5.9g
Carbohydrates	4g	29g
of which sugars	3.2g	21g
Protein	6.5g	44g
Salt	0.24g	1.6g
Fibre	2.1g	14g

Ingredients

280g British venison mince
1 pepper
2 tsp smoked paprika & oregano blend

(smoked paprika, oregano)
1 tsp ground cumin
1 handful of fresh coriander
1 unwaxed lime
1 avocado (use half)
200g passata

(tomatoes, salt, citric acid)
15ml hot honey

(honey, chilli extract)
2 garlic clove
1 onion
2 tsp tamarind paste

(tamarind paste, spirit vinegar, water, salt)
230g chickpeas

(Chickpeas, water, salt)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	86Kcal	574Kcal
	358kJ	2403kJ
Fat	3.4g	23g
of which saturates	0.9g	5.9g
Carbohydrates	4g	28g
of which sugars	3.2g	21g
Protein	6.5g	44g
Salt	0.24g	1.6g
Fibre	2.1g	14g

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Ready in 20 High protein 1/3 daily fibre 4 of 5 a day New Low sat fat

South American-style Venison Meatballs with Chickpea & Tamarind Stew & Avocado

Name: South American-style Venison Meatballs with Chickpea & Tamarind Stew & Avocado
Yield: 2 servings
Cuisine: South American
Ingredients: 280g British venison mince; 1 pepper; 2 tsp smoked paprika & oregano blend; 1 tsp ground cumin; 1 handful of fresh coriander; 1 unwaxed lime; 1 avocado (use half); 200g passata; 15ml hot honey; 2 garlic clove; 1 onion; 2 tsp tamarind paste; 230g chickpeas

Prep time: 0 mins

Total time: 0 mins

Cuisine: South American

Food group: Beef

Ecuadorian style tamarind beef stew inspo x

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out a large frying pan, a medium bowl, a small bowl, a sieve & a measuring jug

Prep

Thinly slice the onion and pepper. Finely chop or crush the garlic. Thinly slice the half avocado. Roughly chop the coriander. Drain and rinse the chickpeas
Add one-quarter of the onion to the small bowl with the juice of half the lime and a pinch of salt

Make the meatballs & fry

In the medium bowl, combine the venison with half of the cumin and half of the hot honey. Season with a pinch of salt and pepper. Mix and form into 10 even-sized meatballs (5 for 1 person)
Heat the large frying pan with 1 tsp oil on medium high-heat. Once hot, add the meatballs, remaining onion and pepper and cook for 5 mins, turning frequently

Simmer the dish

Add the garlic, half the coriander, smoked paprika oregano blend and remaining cumin and cook for a further 1 min, then add the tamarind, remaining hot honey, passata, chickpeas and 150ml water (75ml for 1 person). Bring to a boil, then simmer for 15 mins, until the meatballs are cooked through

Final steps & plate up

Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
Share the meatball and chickpea stew between bowls, topped with the coriander, pickled onion and avocado. Serve with the remaining lime, cut into wedges