Sausage fennel meatballs with creamy tomato butter beans

Ingredients

For 4 servings

• •2 c. à soupe olive oil
• •2 garlic cloves finely sliced
• •1 c. à soupe tomato purée
• •400 g can chopped tomatoes
• •2 x 400g cans butter beans drained
• •400 g pork sausagemeat or sausages, skins removed
• •1 c. à café fennel seeds
• •100 g ricotta
• •20 g parmesan grated, plus extra to serve
• •20 g panko breadcrumbs
• •70 ml double cream
• •small handful of basil finely chopped, to serve

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.