Beef Albóndigas and Cannellini Bean Stew

In a large bowl, combine the mince, half the grated garlic, breadcrumbs, 2 tbsp water (per 2P) and ¼ tsp salt (per 2P). Season with pepper and mix together with your hands. Roll into evenly-sized balls, 3-4 per person.

Pop the meatballs onto a lined baking tray. bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash hands and equipment after handling raw mince. Meatballs are cooked when no longer pink in the middle.

Meanwhile, cut the ciabatta into 1cm slices. Pop the ciabatta slices onto another baking tray. Drizzle with oil and season with salt and pepper.

Bake on the middle shelf until golden, 8-10 mins.

Meanwhile, drain and rinse the cannellini beans in a sieve. Halve, peel and thinly slice the onion.

Halve the tomatoes. Carefully grate the tomato halves until you're only left with the skin. Discard the skin. Stir in a drizzle of oil and 1/2 tsp sugar (per 2P). Season with salt and pepper. 

Heat a drizzle of oil in a large pan on medium-high heat. Add the onion to the pan and stir-fry until softened, 4-5 mins.

Once softened, add the paprika and remaining grated garlic. Stir-fry until fragrant, 1 min. Pour in half the red wine vinegar (per 2P) and allow it to evaporate, 30 secs.

Next, stir in the cannellini beans, passata, red wine jus and 1/2 tsp sugar (per 2P). 

Cover and simmer for 4-5 mins. 

Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork. Stir through the grated tomato. 

Once the meatballs are cooked through, stir them into the beans and simmer for 2-3 mins more.

Taste and season with salt and pepper if you feel it needs. Add a splash of water if it's a little too thick.