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Mix the meatball ingredients together in a bowl, then roll in your hands to form 20 small balls. You want them all even sized so that they will cook at the same time.
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Heat the oil in a large pan over a medium high heat. Add the balls and cook in batches for about 5 mins to brown all over. Remove the balls with a slotted spoon and set aside.
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Add the onion, green pepper and celery to the pan, put on the lid and cook for 5 mins, stirring occasionally until softened a little.
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Stir in the garlic, spices, thyme and bay leaf and cook for a further minute until fragrant.
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Add the flour, stirring to coat everything.
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Pour in the tomatoes and stock and bring to the boil. Return the chicken balls and any juices to the pan cook for a further 10 mins, before adding the okra.
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Turn down to a simmer and put on the lid on to cook for 5 mins. Season and serve.
Recipe courtesy of @stephs_fooddiary