Beef Meatballs in Cannellini Bean Stew
with DIY pan con tomate
These juicy meatballs simmered in cannellini bean stew are inspired by the traditional Spanish dish 'albóndigas' which are a type of meatball. Another Iberian staple included in this meal is the iconic Catalan tapa 'pan con tomate'.
Tags:
Family Friendly
Allergens:
Senf
•Hvede
•Schwefeldioxide und Sulfite
The quantities provided above are averages only.
Total35 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
3 unit(s)
Garlic
2 sachet(s)
Paprika
(Contains: Senf)
1 pack(s)
Breadcrumbs
(Contains: Hvede)
240 grams
Irish Beef Mince
2 unit(s)
Ciabatta
(Contains: Hvede May be present: Glutenhaltiges Getreide, Uova, Latte, Soja)
1 pack(s)
Cannellini Beans
1 unit(s)
Onion
2 unit(s)
Tomato
½ sachet(s)
Red Wine Vinegar
(Contains: Schwefeldioxide und Sulfite)
1 pack(s)
Passata
1 sachet(s)
Red Wine Jus
(Contains: Schwefeldioxide und Sulfite)
40 grams
Salad Leaves
Not included in your delivery
1 tsp
Sugar
¼ tsp
Salt
to taste
Salt
to taste
Water
to taste
Oil
to taste
Pepper
Nutrition Values
Energy (kJ)3188 kJ
Energy (kcal)762 kcal
Fat22.1 g
of which saturates9.2 g
Carbohydrate82.9 g
of which sugars19.3 g
Dietary Fiber17.5 g
Protein42.4 g
Salt8.2 g
Potassium189.6 mg
Calcium8 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Sieve
•Grater
•Baking Sheet with Baking Paper
•Aluminum Foil
Cooking Steps
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Pop half the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
- Roast the parcel until soft, 10-12 mins.
- Peel and grate the remaining garlic (or use a garlic press).
2
- 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 by hand. Roll into evenly-sized balls, 3-4 per person.
- Pop the meatballs onto a lined baking tray and 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.
3
- Meanwhile, cut the ciabatta into 1cm slices. Pop onto a separate baking tray. Toss with salt, pepper and a drizzle of oil.
- 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 until you're left only with the skin (discard the skin).
- Drizzle the grated tomato with a little oil and ½ tsp sugar (per 2P). Season with salt and pepper.
4
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the onion and fry until softened, 4-5 mins.
- Once softened, add the paprika and remaining grated garlic.
- Fry until fragrant, 1 min. Pour in half a sachet of red wine vinegar (per 2P) and allow to evaporate, 30 secs.
- Next, stir in the cannellini beans, passata, red wine jus and ½ tsp sugar (per 2P). Cover and simmer for 4-5 mins.
5
- Once the roasted 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 desired. Add a splash of water if it's a little too thick.
6
- When everything's ready, spoon the tomato mixture over the crispy bread.
- Divide your meatball and bean stew between serving bowls.
- Top with the salad leaves and drizzle over some oil.
- Serve your pan con tomate alongside.
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