First to make the meatballs. Melt the butter in a pan and gently fry the spring onions over a low heat for 1-2 minutes, just until soft but not brown. Then set aside.
Tip the pork mince into a large bowl, add the egg and thyme and season with salt and pepper. Mix the ingredients together using clean hands, then add the crumbs and spring onions and mix thoroughly. Leave for 10 minutes.
Meanwhile, pre-heat the oven to 170°C and line a deep baking tray with Non-stick Foil. Shape the meat mixture into 12 even sized balls, and bake in the oven for 15 minutes until just starting to go golden brown but not quite cooked.
While the meatballs are cooking, you can make the baked beans. Fry the onion and carrot in the oil over a medium–low heat for 10-15 minutes until they soften, then add the garlic and paprika. Fry for a further minute.
Stir in the chopped tomatoes, ketchup, honey and vinegar and bring to a gentle simmer for 15 minutes.
Add 100ml cold water, then use a stick blender to roughly puree the sauce, leaving a few chunky pieces depending on how you like it.
Add the beans to the sauce mixture, then tip the contents of the pan into the baking tray with the meatballs.
Cook, uncovered for a further 15 minutes until the sauce has thickened and the meatballs are completely cooked through. Sprinkle over the chopped parsley to finish off the dish.
Serve with potato wedges and some steamed green vegetables for a deliciously warming and satisfying meal!