Sausage fennel meatballs with creamy tomato butter beans

Contains pork – recipe is for non-Muslims/non-pork eaters.

Try a twist on traditional meatballs by using sausagemeat and ricotta to make the juiciest meatballs. They’re baked with creamy butter beans and tomatoes

Prep:20 mins
Cook:30 mins

Serves 4
Easy

Nutrition per serving

kcal 596
fat 39g
saturates 16g
carbs 31g
sugars 0g
fibre 10g
protein 25g
salt 1.6g

Ingredients

2 tbsp olive oil
2 garlic cloves , finely sliced
1 tbsp tomato purée
400g can chopped tomatoes
2 x 400g cans butter beans , drained
400g pork sausagemeat or sausages, skins removed
1 tsp fennel seeds
100g ricotta
20g parmesan , grated, plus extra to serve
20g panko breadcrumbs
70ml double cream
small handful of basil , finely chopped, to serve

Method

Heat the oil in a saucepan over a medium heat. Add the garlic and cook for 1 min before adding the tomato purée. Cook for 1 min, then add the chopped tomatoes, swilling out the can with water, adding that too, then the butter beans. Bring to a simmer and cook for 10 mins.
Tip the sausagemeat, fennel seeds, ricotta, parmesan and breadcrumbs into a large bowl and season with pepper. Mix well using your hands then divide into 12 balls. Remove the sauce from the heat, add the cream and season to taste.
Heat the oven to 200C/180C fan/gas 4. Pour the creamy butter beans into a shallow baking dish and put the meatballs on top. Cook in the oven for 25-30 mins. Top with extra grated parmesan and fresh basil. Otherwise, leave to cool fully, cover well and freeze.