The perfect one-pot dish for a midweek meal! It comes together in under an hour and makes for a very comforting dish on a cold evening (or a rainy summer's day!)
Beef and pork meatballs bubble away in a rich and nutritious sauce with butter beans for extra deliciousness!
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Cal/Serv:
412
Ingredients
For the meatballs
300g
beef mince
100g
pork mince
50g
fresh breadcrumbs
1
medium egg
2tsp.
olive oil
For the stew
2tsp.
olive oil
1
onion, finely chopped
2
celery sticks, finely chopped
1
small carrot
2
garlic cloves, crushed
1Tbsp.
tomato puree
2
rosemary sprigs, leaves picked and finely chopped (or use 2tsp dried)
400g
tin cannellini beans
400g
tin plum tomatoes
125ml
red wine
200ml
veg stock
Directions
Step 1For the meatballs, mix beef, pork, breadcrumbs and egg in a bowl with some seasoning. Shape into 16 balls. Heat oil in a large, deep non-stick frying pan or casserole dish over medium-high heat. Add meatballs and cook for 5min, until browned all over. Remove to a plate.
Step 2For the stew, reduce heat under the pan/casserole to low and add the oil. Stir in onion, celery and carrot and cook for 5min, until slightly softened. Add garlic, tomato purée and rosemary; fry for a couple of min. Stir in beans, tomatoes, wine, stock and plenty of seasoning.
Step 3Bring to the boil, breaking down the tomatoes with a wooden spoon. Reduce heat, add meatballs and bubble gently for 10min, stirring occasionally, until meatballs are cooked through and sauce has thickened slightly. Check seasoning.
Freeze any leftovers in a freezer-safe container.
You can use all beef mince in this dish if you prefer.
Serve with crusty bread or mash potato, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
