Name: Braised meatballs with white beans
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 5
Ingredients: 500 gram pork and veal mince; 1/2 cup fresh breadcrumbs; 1 onion, finely chopped; 1 egg, lightly beaten; 2 tablespoon rosemary leaves, chopped; 1 tablespoon olive oil; 250 gram speck or bacon, rind removed, coarsely chopped; 2 garlic cloves, crushed; 700 millilitre jar tomato passata; 400 gram can cannellini beans, rinsed, drained; creamy polenta, chopped parsley, to serve

Braised meatballs with white beans

Skip to Recipe

Serves 5

Prep

20M

Cook

25M

Total

45M

Ingredients

500 gram pork and veal mince

1/2 cup fresh breadcrumbs

1 onion, finely chopped

1 egg, lightly beaten

2 tablespoon rosemary leaves, chopped

1 tablespoon olive oil

250 gram speck or bacon, rind removed, coarsely chopped

2 garlic cloves, crushed

700 millilitre jar tomato passata

400 gram can cannellini beans, rinsed, drained

creamy polenta, chopped parsley, to serve

Method

1.In a large bowl, combine mince, breadcrumbs, onion, egg and rosemary. Season to taste and mix well. Roll tablespoons of mixture into rough balls.

2.In a large frying pan, heat oil on high. Cook meatballs 3-5 minutes, shaking pan to brown all over. Remove and set aside.

3.Add speck to same pan. Cook 3-4 minutes, until golden, garlic and cook 30 seconds. Reduce heat to medium. Mix in passata and bring to a simmer.

4.Arrange meatballs in sauce. Simmer, covered, 10-12 until cooked through. Add and heat through 1-2 minutes.

5.Serve with creamy polenta and garnish with chopped parsley.

For creamy polenta, make the polenta packet instructions, but use half hot milk and half hot stock in place of water. Stir in 60g chopped butter, 1/2 cup grated parmesan and season to taste.
Note

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