Pork meatball & butter bean casserole
You can order the Mindful Chef cookbook here.
|1/2||vegetable stock cube|
|1 tbsp||wholegrain mustard|
|240g||butter beans (drained)|
|2 x 150g||pork mince|
|4 tbsp||ground hazelnuts|
|Large handful||of flat-leaf parsley|
|Medium handful||of fresh rosemary|
Finely slice the red onion. Finely slice the cavolo nero and cut the red pepper into bite-sized pieces. Roughly chop the parsley and the rosemary.
Boil a kettle. Dissolve the vegetable stock in 100ml boiling water.
In a bowl, mix together the pork mince with half of the parsley, the mustard and season with sea salt and black pepper. Mix well and form into 10 meatballs.
Heat a medium-sized pan with 1/2 tbsp oil on a medium heat and cook the onion for 5 mins. Then add the red pepper and cook for a further 3 mins. Add the beans, passata, vegetable stock and cavolo nero to the pan and simmer for 5-10 mins until the sauce has thickened.
Meanwhile, in a frying pan heat 1 tbsp oil on a medium-high heat and fry the meatballs for 10-15 mins, turning occasionally until cooked through. Then stir into the bean casserole.
To make the hazelnut crumb; preheat the grill to medium. In a bowl, mix together the ground hazelnuts, rosemary and remaining parsley and season. Place the crumbs on a baking tray and place under the grill for 1-2 mins until turning golden (be careful to keep checking).
Spoon the pork meatball casserole onto two plates and sprinkle over the hazelnut crumb topping.
Macros: 594 calories • 35g carbs • 30g fat • 45g protein
Allergens: Celery, Mustard, Nuts