Roasting Season is here! 15% off Whole Herb Fed Chickens
Herb Fed Poultry GBP Monday through Friday ££ Shires Farm, York Road Easingwold, North Yorkshire YO61 3EH 01347 823 155 info@herbfed.co.uk

Chicken Meatball Gumbo

  • Prep Time
    20mins
  • Cook Time
    35 mins
  • Total Time
    55mins

We made this Gumbo stand out from all the others with its delicious succulent chicken meatballs. A super easy really tasty Creole-inspired okra and green pepper stew, with cayenne, paprika, cumin and thyme is a real winter warmer. Delicious served with rice or mopped up with crusty bread.

Serves: 4

  • 1 tbsp olive oil 

  • 1 large onion, chopped small

  • 1 green pepper deseeded, chopped small 

  • 3 celery sticks, very finely chopped

  • 2 fat garlic cloves, crushed 

  • 1 heaped tsp cayenne pepper

  • 1 heaped tsp smoked paprika

  • 1 heaped tsp cumin

  • 1 heaped tsp dried thyme

  • 1/2 teaspoon chilli flakes in 

  • 1 teaspoon ground black pepper 

  • 2 bay leaves 

  • 400g tin chopped tomatoes 

  • 500ml chicken stock

  • 1 heaped tablespoons of plain flour 

  • 100g okra cut into 2cm rounds

  • Salt to season to taste 

Chicken Balls 
  • approximately 600g Herb Fed Chicken mince 

  • 1 teaspoon salt 

  • 1 teaspoon black pepper 

  • 1 heaped teaspoons dried thyme 

  • 1 tablespoon fine breadcrumbs (soaked in 1 teaspoon milk for a minute or two) 

  • 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.  

  • 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.

  • 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.

  • Stir in the garlic, spices, thyme and bay leaf and cook for a further minute until fragrant. 

  • Add the flour, stirring to coat everything. 

  • 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.

  • Turn down to a simmer and put on the lid on to cook for 5 mins. Season and serve.

Recipe courtesy of @stephs_fooddiary

Recent Recipes

Chicken, Leek & Chestnut Mushroom Pie

Serves: 4

Caribbean Jerk Chicken

Serves: 4

Chicken Meatball Gumbo

Serves: 4
Need Help?

Many questions are answered in our FAQ's, if you still need futher assistance, email us at info@herbfed.co.uk or all us on 01347 823 155