This speedy pork meatball cassoulet is comfort food at its finest. It comes together in just 35 minutes and is packed full of delicious ingredients to make it as flavoursome as possible in a short amount of time.
It's a nutritious mid-week meal option too, and only comes in at 388 calories per serving.
Using dried porcini mushrooms is one of our favourite food hacks for adding a super speedy depth of flavour into any dish.
You can easily turn this dish vegan by swapping the pork meatballs for meat-free 'meatballs' which are readily available in most supermarkets, or substitute with halloumi for a veggie option instead.
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Yields:
4 serving(s)
Prep Time:
5 mins
Cook Time:
30 mins
Total Time:
35 mins
Cal/Serv:
388
Ingredients
25 g dried porcini mushrooms
1 Tbsp. olive oil
300 g ready-made pork meatballs
400 g pack soffritto mix ( or chopped onion, carrot and celery)
2 cloves of garlic, finely chopped
4 sprigs thyme, leaves removed, plus extra for garnishing
2 x 400g tins chopped tomatoes
400 g tin of butter beans, drained and rinsed
115 g pack baby spinach
Garlic bread, to serve
Directions
Step 1Put the dried mushrooms into a small bowl, cover with 150ml (5fl oz) boiling water and set aside to soak.
Step 2Meanwhile, heat the oil in a large, deep frying pan over a medium-high heat. Add the meatballs and cook for 5-8min, turning occasionally, until browned all over. Remove to a plate with a slotted spoon and set aside.
Step 3Keeping pan over a low/medium heat, add the soffritto mix to the pan and fry for 5min, until softened. Add in the garlic and thyme leaves and cook for a further 2min. Stir in the porcini mushrooms, the soaking liquid, chopped tomatoes and season. Bring to the boil then turn down to a simmer and continue cooking for around 5min, or until the mixture has thickened slightly.
Step 4Add in the beans, meatballs and spinach, stir to combine and cook for a further 5min, to thicken a little more. Sprinkle over a little extra fresh thyme and serve.
GH TIP: Make it veggie, by swapping the meatballs for pan-fried halloumi cheese and serve with the butterbean stew.
Per Serving:
Calories: 388
Protein: 23g
Total fat: 19g
Saturates: 6g
Carbs: 28g
Total sugars: 11g
Fibre: 6g
Minimal effort, maximum flavour. 46 of our easiest dinner recipes to try this week
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
