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Pork Meatball and Butter Bean Casserole
Introduction from Myles Hopper
You can order the Mindful Chef cookbook here.
Ingredients
Method
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
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