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
300 g beef mince
100 g pork mince
50 g fresh breadcrumbs
1 medium egg
2 tsp. olive oil
For the stew
2 tsp. olive oil
1 onion, finely chopped
2 celery sticks, finely chopped
1 small carrot
2 garlic cloves, crushed
1 Tbsp. tomato puree
2 rosemary sprigs, leaves picked and finely chopped (or use 2tsp dried)
400 g tin cannellini beans
400 g tin plum tomatoes
125 ml red wine
200 ml 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.
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
