Meals and Courses

Pork and Rosemary Meatballs with Mixed Bean Salad

cook 30 mins
  • 750 g (1 1/2 lb) lean minced pork
  • 75 g (3 oz) fresh breadcrumbs
  • 1 egg, lightly beaten
  • 1 tablespoon chopped rosemary
  • 1 teaspoon fennel seeds, toasted
  • finely grated rind of 1 lemon
  • 1 garlic clove, finely chopped
  • 2 tablespoons olive oil
  • 100 ml (3 1/2 fl oz) dry white wine
  • 500 g (1 lb) passata
  • salt and pepper
  • 100 ml (3 1/2 fl oz) dry white wine
  • 2 x 400 g (13 oz) can butter beans
  • 400 g (13 oz) can borlotti beans
  • 12 slow roasted tomatoes (not in oil), chopped
  • 1 teaspoon fennel seeds, toasted
  • juice of 1 lemon
  • Place the minced pork, breadcrumbs, egg, rosemary, fennel seeds, lemon rind and garlic in a large bowl. Season with salt and pepper, then mix well to thoroughly combine. Shape into about 24 small meatballs.
  • Heat the oil in a large, nonstick frying pan over a medium heat, then fry the meatballs, turning frequently, for 10–12 minutes until cooked through and browned all over.
  • Pour 100 ml of the white wine into the pan with the meatballs and bubble to evaporate. Add the passata and simmer for 10 minutes, occasionally scraping the sticky bits away from the bottom of the pan.
  • Meanwhile, to make the warm bean salad, pour the white wine into a large saucepan and bring to the boil. Drain the beans and add with the slow-roasted tomatoes and fennel seeds. Season with salt and pepper. Simmer for 5 minutes, then stir in 4 tablespoons of the sauce from the meatballs, the lemon juice and the parsley. Spoon the bean mix into serving bowls, top with the meatballs and serve.
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