Meatball & cannellini bean one-pot
Waitrose and Partners

Meatball & cannellini bean one-pot

An easy week day supper for the family

Healthy2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

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  • 3 tbsp olive oil
  • 336g Eat Flexi 12 Beef, Tomato and Red Pepper Meatballs
  • 1 onion, finely chopped
  • 2 clove/s garlic, sliced
  • 2 Waitrose Duchy Organic Carrots, sliced
  • 1 bay leaf
  • 125ml red wine
  • 2 tbsp tomato purée
  • 400g can cannellini beans, drained and rinsed
  • 750ml fresh beef stock
  • 2 sprig/s thyme, plus extra leaves to serve
  • ½ tsp White pepper
  • 200g pack cavolo nero, stems removed, leaves sliced
  • Crusty bread


  1. Heat 1 tbsp oil in a frying pan. Fry the meatballs over a medium heat for 8-10 minutes, stirring often, until brown. Transfer to a plate; add 2 tbsp oil to the pan and cook the onion, garlic, carrots and bay leaf for 10 minutes, until soft.

  2. Pour in the wine. As it bubbles up, stir in the tomato purée, beans, stock and thyme. Return the meatballs to the pan and cook on a medium heat for 15 minutes, until the beef is cooked through with no pink bits. Stir in the white pepper and cavolo nero; cook for 1-2 minutes until wilted. Season with salt and a little more white pepper, if liked. Divide between 4 bowls and serve with hunks of crusty bread for dipping.


Typical values per serving when made using specific products in recipe


2,241kJ/ 535kcals



Saturated Fat












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