Lean Beef Meatballs in Cannellini Bean Stew

Name: Lean Beef Meatballs in Cannellini Bean Stew with DIY pan con tomate
Total time: 35 min
Yield: 2
Cuisine: Spanish
Ingredients: 3 unit(s) Garlic; 2 sachet(s) Paprika; 1 pack(s) Breadcrumbs; 240 grams Irish Lean Beef Mince; 2 unit(s) Ciabatta; 1 pack(s) Cannellini Beans; 1 unit(s) Onion; 2 unit(s) Tomato; ½ sachet(s) Red Wine Vinegar; 1 pack(s) Passata; 1 sachet(s) Red Wine Jus; 40 grams Salad Leaves; 1 tsp Sugar; ¼ tsp Salt; to taste Salt; to taste Water; to taste Oil; to taste Pepper

with DIY pan con tomate

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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

•Protein Rich

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

1 pack(s)

Breadcrumbs

240 grams

Irish Lean Beef Mince

2 unit(s)

Ciabatta

1 pack(s)

Cannellini Beans

1 unit(s)

Onion

2 unit(s)

Tomato

½ sachet(s)

Red Wine Vinegar

1 pack(s)

Passata

1 sachet(s)

Red Wine Jus

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)2736 kJ

Energy (kcal)654 kcal

Fat9.3 g

of which saturates3.2 g

Carbohydrate82.9 g

of which sugars19.3 g

Dietary Fiber18.4 g

Protein46 g

Salt8.2 g

Potassium285.9 mg

Calcium24.5 mg

Iron0.5 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

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).

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.

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.

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.

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.