Recipes>Pork Recipes
Pork Meatball and Butter Bean Casserole
by Myles Hopper, Giles Humphries
Easy
Serves 2
This quick casserole from the team behind Mindful Chef is the perfect winter warmer. Served with a hazelnut crumb topping, this casserole is something special for busy weeknights.
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Introduction
You can order the Mindful Chef cookbook here .
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Ingredients
| 1/2 | vegetable stock cube |
|---|---|
| 1 | red onion |
| 1 | red pepper |
| 1 tbsp | wholegrain mustard |
| 200g | passata |
| 240g | butter beans (drained) |
| 2 tbsp | oil |
| 2 x 150g | pork mince |
| 40g | cavolo nero |
| 4 tbsp | ground hazelnuts |
| Large handful | of flat-leaf parsley |
| Medium handful | of fresh rosemary |
Method
Finely slice the red onion. Finely slice the cavolo nero and cut the red pepper into bite-sized pieces. Roughly chop the parsley and the rosemary.
Boil a kettle. Dissolve the vegetable stock in 100ml boiling water.
In a bowl, mix together the pork mince with half of the parsley, the mustard and season with sea salt and black pepper. Mix well and form into 10 meatballs.
Heat a medium-sized pan with 1/2 tbsp oil on a medium heat and cook the onion for 5 mins. Then add the red pepper and cook for a further 3 mins. Add the beans, passata, vegetable stock and cavolo nero to the pan and simmer for 5-10 mins until the sauce has thickened.
Meanwhile, in a frying pan heat 1 tbsp oil on a medium-high heat and fry the meatballs for 10-15 mins, turning occasionally until cooked through. Then stir into the bean casserole.
To make the hazelnut crumb; preheat the grill to medium. In a bowl, mix together the ground hazelnuts, rosemary and remaining parsley and season. Place the crumbs on a baking tray and place under the grill for 1-2 mins until turning golden (be careful to keep checking).
Spoon the pork meatball casserole onto two plates and sprinkle over the hazelnut crumb topping.
Macros: 594 calories • 35g carbs • 30g fat • 45g protein
Allergens: Celery, Mustard, Nuts
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Ingredients
Method
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