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Pork meatball & butter bean casserole

by Myles Hopper, Giles Humphries

This quick casserole from the team behind Mindful Chef is the perfect winter warmer. Served with a hazelnut crumb topping, this casserole is something special for busy weeknights.

Introduction

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Ingredients

1/2 vegetable stock cube
1 red onion
1 red pepper
1 tbsp wholegrain mustard
200g passata
240g butter beans (drained)
2 tbsp oil
2 x 150g pork mince
40g cavolo nero
4 tbsp ground hazelnuts
Large handful of flat-leaf parsley
Medium handful of fresh rosemary

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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