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Meatballs with white beans, fennel & lemon
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300g pack 20 British pork meatballs
1 tbsp light olive oil
1 large fennel, thinly sliced
2 x 400g cans Essential Cannellini Beans, drained
1 Knorr Chicken Stock Pot
1 tbsp Cooks’ Ingredients Garlic Purée
½ x 25g pack flat leaf parsley, chopped
2 pinches ground cloves
1 unwaxed lemon, finely grated zest, plus 1 tbsp juice
1. Heat a dry frying pan and briefly fry the meatballs, shaking the pan frequently for about 5 minutes, until lightly browned. Transfer to a plate.
2. Heat the oil in the pan then gently fry the fennel for 3 minutes, or until softened. Add the beans, stock pot, garlic purée, two-thirds of the parsley, the cloves and 400ml boiling water. Cover with a lid and simmer gently for 10 minutes.
3. Return the meatballs to the pan and cook for a further 10 minutes, ensuring all cut surfaces of the meat are thoroughly cooked. Stir in the lemon juice and sprinkle with the zest and remaining parsley. Serve with seasonal green vegetables, if liked.
Cook’s tip Using a good heavy-based frying pan, preferably nonstick, means you don’t need to use as much oil for frying. If you think the meatballs might stick, add a dash of oil to the pan first. Check out johnlewis.com for a great range of cookware and frying pans.
Typical values per serving:
1 of your 5 a day/high in fibre
This recipe was first published in April 2021.