Sausage fennel meatballs with creamy tomato butter beans

Method

1. 1

   Heat the oil in a saucepan over a medium heat. Add the garlic and cook for 1 min before adding the tomato purée. Cook for 1 min, then add the chopped tomatoes, swilling out the can with water, adding that too, then the butter beans. Bring to a simmer and cook for 10 mins.

2. 2

   Tip the sausagemeat, fennel seeds, ricotta, parmesan and breadcrumbs into a large bowl and season with pepper. Mix well using your hands then divide into 12 balls. Remove the sauce from the heat, add the cream and season to taste.

3. 3

   Heat the oven to 200C/180C fan/gas 4. Pour the creamy butter beans into a shallow baking dish and put the meatballs on top. Cook in the oven for 25-30 mins. Top with extra grated parmesan and fresh basil. Otherwise, leave to cool fully, cover well and freeze.

Nutrition

calories

596 calories

fatContent

39 grams fat

fiberContent

10 grams fiber

sugarContent

7 grams sugar

sodiumContent

1.6 milligram of sodium

proteinContent

25 grams protein

carbohydrateContent

31 grams carbohydrates

saturatedFatContent

16 grams saturated fat

Indicative values from the source, for the original recipe.

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