Creamy meatballs with butter bean mash recipe
This delicious recipe uses meatballs from our Meat & Veg range, which contains more than 30% carrot, butternut squash and onion. Served with butter bean mash and a zesty salad, this dish is a midweek meal saviour.
See method- Serves 4
- 5 mins to prepare and 25 mins to cook
- 413 calories / serving
- Freezable
- Gluten-free
Ingredients
- 2 tbsp olive oil
- 12-pack Meat & Veg beef meatballs
- 300g closed-cup mushrooms, sliced
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 vegetable stock pot, made up to 200ml
- ½ Savoy cabbage, cored and shredded
- 2 x 400g tins butter beans, drained
- 100ml half-fat crème fraîche, plus 2 tbsp
- 10g fresh parsley, finely chopped
- ¼ lemon, juiced
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Shop ingredientsEach serving contains
- Energy
- 1730kJ 413.0kcal
- Fat
- 21g
- Saturates
- 8g
- Sugars
- 10g
- Salt
- 2.0g
of the Reference intake
Carbohydrate 29.4gProtein 23.6gFibre 9.9g
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Method
- Heat ½ tbsp oil in a frying pan over a medium-high heat and fry the meatballs for 5-6 mins until golden brown all over; transfer to a plate. Add another 1 tbsp oil to the pan and fry the mushrooms and onion for 6-8 mins until softened and any liquid has gone. Add the garlic and fry for 1 min. Tip the meatballs back in with any resting juices and add the stock. Simmer over a medium heat for 2-3 mins until the meatballs are cooked through and the stock has reduced slightly.
- Meanwhile, put the cabbage in a lidded saucepan with 200ml water; bring to a gentle simmer. Cover and leave over a low heat for 6-8 mins until tender. Put the butter beans in another saucepan, cover with water and simmer over a medium heat for 5-6 mins until piping hot.
- Stir 100ml crème fraîche and half the parsley into the meatballs; season well. Simmer for another 3-4 mins until the sauce has slightly thickened. Drain the butter beans, reserving 100ml water, and mash well. Stir in the 2 tbsp crème fraîche and enough reserved water to make a creamy mash.
- Whisk the remaining ½ tbsp oil with the lemon juice; season with black pepper. Drain the cabbage and tip into a serving bowl. Drizzle over the lemon dressing and toss to coat. Serve the meatballs over the mash, with the cabbage alongside. Scatter with the remaining parsley.
- See more Meatball recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
