This is a mouthwatering dish that blends the delicious flavours of juicy meatballs and creamy cannellini beans. This recipe is a fun twist on the standard meatball dish. Hearty beans and savoury spices take the dish to a whole new level.
The tender, flavorful meatballs are made with a delicious mix of ground pork and beef meat, fragrant herbs, and spices, so each bite is full of rich, pleasing flavour.
But what makes this recipe stand out is the addition of cannellini beans, which give the dish a wonderful creamy texture and improve its general texture. These beans not only make the bake more filling, but they are also a great source of protein and fibre!
As you bake this delicious dish, the smell of Italian spices will fill your home, making you want to eat it right away!
It can be eaten on its own or with crusty bread or fluffy rice. It's a healthy, filling meal that makes the table feel warm and cosy.
So, gather your goods, get ready to get your hands dirty, and get ready to enjoy a truly delicious meal.
You can change the spices, try different kinds of meat, or add your favourite herbs to make it your own. This recipe is very flexible, so you can change it to suit your tastes and dietary needs.
As you take your first bite, enjoy the way the soft meatballs, smooth beans, and fragrant spices go together.
For the Meatballs:
100g breadcrumbs (i used panko)
125 ml milk
250g pork mince
250g beef mince
1 tsp oregano (dried is fine)
salt and pepper
zest of 1 lemon
For the Sauce:
1 onion, finely chopped
3 garlic cloves, chopped
1 tbsp tomato puree
2-3 bay leaves
1 jar of passata
400g cannellini beans
200ml stock
120g mozzarella, grated
For the Garlic Bread (used Jamie Oliver’s recipe)
Place breadcrumbs and milk in a large bowl and set aside for 5 minutes to soften. Add remaining ingredients, and stir to combine. Shape into small balls sized polpette. Place on a tray in the fridge to firm up for about half an hour.
Preheat the oven to 210c and bake meatballs for 12-15 minutes in a baking tray.
For the Sauce add oil and onion, and cook for 3-4 minutes until softened, then add the garlic and bay leaves taking care not to burn, pour in the tomato puree and lets that cook for a minute.
Add the passata, salt and pepper, stock and beans and let that simmer for 10 minutes.
Once done pour over the cooked meatballs and scatter the mozzarella.
Bake for 8-10 minutes until the cheese has melted.
Serve with garlic breads! I used Jamie Oliver’s recipe made with yoghurt, oil and self raising flour, topped with parsley garlic butter. It’s delicious!
TIP: The breadcrumbs soaked in milk make the meatballs lovely and moist so don’t miss out this part!
You can change the spices, try different kinds of meat, or add your favourite herbs to make it your own. This recipe is very flexible, so you can change it to suit your tastes and dietary needs.
As you take your first bite, enjoy the way the soft meatballs, smooth beans, and fragrant spices go together. Hope you guys enjoy this recipe!
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