- 1 tsp butter
- 4 spring onions, sliced finely
- 500 g (1 lb 2 oz) lean pork mince
- 1 egg
- A few sprigs fresh thyme, leaves only
- Salt and freshly ground black pepper, to taste
- 4 tbs fresh white breadcrumbs
- For the Baked Beans:
- 2 tsp olive oil
- 1 small onion, sliced
- 1 carrot, diced
- 1 clove garlic, chopped
- ½ tsp paprika
- 1 x 400 g tin chopped tomatoes
- 2 tbs tomato ketchup
- 1 tbs honey
- 1 tbs wine or cider vinegar
- 2 x 400 g tins haricot or cannellini beans (or mixed beans) in water, drained and rinsed
- To Garnish: a few sprigs of fresh parsley, chopped.
- To Serve: potato wedges; steamed green vegetables.
Meatballs are a staple of any family meal plan. But home-made beaked beans?
Hear us out! They may take a little longer to prepare than the kind that comes in a can, but you won’t regret it.
Follow the steps below and enjoy.
- To make the meatballs, first melt the butter in a pan and gently fry the spring onions over a low heat for 1 to 2 minutes, until just soft but not brown. Then set aside.
- Tip the pork mince into a large bowl and add the egg and thyme
- Season with salt and pepper.
- Mix the ingredients together using clean hands, then add the breadcrumbs and spring onions and mix thoroughly. Leave to rest for about 10 minutes.
- Meanwhile, pre-heat the oven to 170 deg. C., 325 deg. F., Gas Mark 3 and line a deep baking tray with Bacofoil® The Non-Stick Kitchen Foil.
- Shape the meat mixture into 12 evenly sized balls and bake in the pre-heated oven for 15 minutes, until just starting to go golden brown but not quite cooked.
- While the meatballs are cooking, you can make the baked beans. Heat the oil in a saucepan and fry the onion and carrot over a medium-low heat for 10 to 15 minutes until they soften, then add the garlic and paprika. Fry for a further minute.
- Stir in the chopped tomatoes, ketchup, honey and vinegar and bring to a gentle simmer for 15 minutes.
- Add 100 ml (3½ fl oz) cold water then use a stick blender to purée the sauce roughly, leaving a few chunky pieces depending on how you like it.
- Add the beans to the sauce mixture, then tip the contents of the pan into the baking tray with the meatballs.
- Cook uncovered for a further 15 minutes, until the sauce has thickened and the meatballs are completely cooked through. Sprinkle over some chopped parsley to finish off the dish.
- Serve with potato wedges and some steamed green vegetables for a deliciously warming and satisfying meal.
Sounds like just what we need right now!
For more recipes from “The People’s Friend”, click here.