Chilli green salad
This sweet salad is perfect teamed with Thai, Chinese and Japanese meals to give a bit of colour and crunch
Sausage fennel meatballs with creamy tomato butter beans
Serves 4
Easy
Prep:
Cook: -
Try a twist on traditional meatballs by using sausagemeat and ricotta to make the juiciest meatballs. They're baked with creamy butter beans and tomatoes
Skip to ingredients
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- 2 tbsp olive oil
- 2 garlic clovesfinely sliced
- 1 tbsp tomato purée
- 400g can chopped tomatoes
- 2 x 400g cans butter beansdrained
- 400g pork sausagemeator sausages, skins removed
- 1 tsp fennel seeds
- 100g ricotta
- 20g parmesangrated, plus extra to serve
- 20g panko breadcrumbs
- 70ml double cream
- small handful of basilfinely chopped, to serve
Nutrition: Per serving
- kcal596
- fat39g
- saturates16g
- carbs31g
- sugars7g
- fibre10g
- protein25g
- salt1.6g
Method
step 1
Heat the oil in a saucepan over a medium heat. Add the garlic and cook for 1 min before adding the tomato purée. Cook for 1 min, then add the chopped tomatoes, swilling out the can with water, adding that too, then the butter beans. Bring to a simmer and cook for 10 mins.
step 2
Tip the sausagemeat, fennel seeds, ricotta, parmesan and breadcrumbs into a large bowl and season with pepper. Mix well using your hands then divide into 12 balls. Remove the sauce from the heat, add the cream and season to taste.
step 3
Heat the oven to 200C/180C fan/gas 4. Pour the creamy butter beans into a shallow baking dish and put the meatballs on top. Cook in the oven for 25-30 mins. Top with extra grated parmesan and fresh basil. Otherwise, leave to cool fully, cover well and freeze.
