Name: Braised pork and veal meatballs with white beans
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 500 gram pork and veal mince; 1/2 cup fresh breadcrumbs; 1 onion, finely chopped; 1 egg, whisked; 2 teaspoon chopped rosemary leaves, plus extra to serve; 1 teaspoon marjoram leaves, plus extra to serve; 1/2 teaspoon cayenne pepper; 1 tablespoon olive oil; 250 gram bacon, rind removed, chopped; 2 garlic cloves, crushed; 700 millilitre bottle tomato passata; 400 gram can cannellini beans, rinsed, drained; 1 courgette, cut into chunks; creamy polenta (see recipe tip) to serve

Braised pork and veal meatballs with white beans

This Italian-inspired recipe sees homemade meatballs braised in a garlicky tomato sauce spiked with hearty white beans and courgette. Serve with creamy polenta for a filling family meal

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Serves 6

Prep

20M

Cook

25M

Total

45M

This recipe first appeared in Woman’s Day.

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Ingredients

500 gram pork and veal mince

1/2 cup fresh breadcrumbs

1 onion, finely chopped

1 egg, whisked

2 teaspoon chopped rosemary leaves, plus extra to serve

1 teaspoon marjoram leaves, plus extra to serve

1/2 teaspoon cayenne pepper

1 tablespoon olive oil

250 gram bacon, rind removed, chopped

2 garlic cloves, crushed

700 millilitre bottle tomato passata

400 gram can cannellini beans, rinsed, drained

1 courgette, cut into chunks

creamy polenta (see recipe tip) to serve

Method

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

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

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

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

5.Serve sprinkled with extra herbs and accompanied with creamy polenta.