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Ingredients
3 tbsp olive oil
336g Eat Flexi 12 Beef, Tomato and Red Pepper Meatballs
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.
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.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,241kJ/ 535kcals
Fat
20g
Saturated Fat
5.1g
Carbohydrates
52g
Sugars
12g
Fibre
13g
Protein
25g
Salt
2.1g
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