Ecuadorian-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)

(Rehydrated chick-peas, water, salt, antioxidant: ascorbic acid)
140g British venison mince

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	85Kcal	491Kcal
	357kJ	2056kJ
Fat	3.3g	19g
of which saturates	0.9g	5.1g
Carbohydrates	5g	27g
of which sugars	3.5g	20g
Protein	7.0g	40g
Salt	0.22g	1.3g
Fibre	1.9g	11g

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

(Rehydrated chick-peas, water, salt, antioxidant: ascorbic acid)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	85Kcal	487Kcal
	356kJ	2038kJ
Fat	3.3g	19g
of which saturates	0.9g	5.0g
Carbohydrates	5g	26g
of which sugars	3.5g	20g
Protein	7.0g	40g
Salt	0.22g	1.3g
Fibre	1.9g	11g

Back

High protein 2/3 daily fibre 4 of 5 a day New Low sat fat Nutrient dense Smaller portion

Ecuadorian-style Venison Meatballs with Chickpea Tamarind Stew & Avocado

Prep time: 15 mins

Total time: 30 mins

Cuisine: South American

Food group: Beef

This recipe is designed to be more nutrient dense, and packed into a smaller portion. A warming Ecuadorian tamarind beef stew is the inspiration behind this dish - starring tender meatballs made with British venison mince. You'll simmer them alongside plump chickpeas and bright peppers in a creamy stew, infused with tangy tamarind, sticky honey and fragrant cumin. Top with fresh avocado and crunchy pickled onion, to complete the feast.

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

Do the 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 from half the lime and a pinch of salt

Make the meatballs & fry

In the medium bowl, combine the venison with half the cumin and half 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 olive oil on medium high-heat. Once hot, add the meatballs, pepper and remaining onion and cook for 5 mins, turning frequently, until starting to brown

Simmer the stew

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

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 stew between bowls, topped with the remaining coriander, the pickled onion and avocado. Serve with the remaining lime, cut into wedges