Stamppot with chicken meatballs

Stamppot with chicken meatballs


  • Potatoes

  • Carrot

  • Sliced ​​string beans

  • Red onion

  • Chicken meatballs with Italian herbs

  • Spicy onion chutney

  • Belgian spice mix for minced mea

Cooking Method:

1. Cooking potatoes:

potatoes and carrots

Bring plenty of water to the boil with a pinch of salt in a pan with a lid for the potatoes and carrot. Peel the potatoes and cut into rough pieces. Cut the carrot into ½ cm thick slices. Boil the potatoes together with the carrot, covered, for 12-15 minutes. Drain and leave to steam without a lid.

2. Cooking string beans

Place the string beans just under water in a pan with a lid and bring to the boil, covered. Boil the string beans for 8-10 minutes. Drain in a colander and rinse under cold water to prevent the string beans from cooking any further. It’s okay if the string beans cool down. Meanwhile, cut the red onion into half rings (scan for cooking tips!).

3. Fry meatballs 

Heat ½ tbsp butter per person in a frying pan with a lid over medium heat. Bake the chicken meatballs in 3-4 minutes until browned all over. Add the red onion. Lower the heat and simmer, covered, for a further 4-5 minutes, or until the onions are soft.

4. Make onion gravy

Add the onion chutney and 150 ml stock per person to the frying pan. Mix everything well and let the gravy reduce to the desired thickness (see Tip). Season with salt and pepper.

5. Making stew 

Meanwhile, mash the potatoes and carrots coarsely with a potato masher. Add per person: ½ tbsp butter, 1 tsp mustard and % tsp Belgian spice mix. Add a splash of milk if necessary to make it creamy. Stir in the string beans and season with salt and pepper.

6. Serve

Divide the stew over the plates. Place the chicken meatballs on top and pour the onion gravy over it.