Creamy meatballs with butter bean mash recipe

Name: Creamy meatballs with butter bean mash
Yield: Serves 4
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

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

Shop your ingredients

Tesco Olive Oil 250Ml
2 tbsp olive oil
£3.10
£12.40/litre
Tesco Beef Meatballs 12 Pack 336g
12-pack Meat & Veg beef meatballs
£3.95
£11.76/kg
Tesco Closed Cup Mushrooms 400G
Aldi Price Match
300g closed-cup mushrooms, sliced
£1.29
£3.22/kg
Tesco Brown Onions Loose
1 onion, finely chopped
£0.11
£0.95/kg
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, crushed
£0.87
£0.22/each
Oxo Ready To Use Stock Signature Vegetable 500ML
£2.00 Clubcard Price
(£4.00/litre)
Offer valid for delivery from 27/10/2026 until 28/12/2026
1 vegetable stock pot, made up to 200ml
£2.50
£5.00/litre
Tesco White Cabbage Each
Aldi Price Match
½ Savoy cabbage, cored and shredded
£0.89
£0.89/each
Biona Organic Butter Beans 400g
£1.40 Clubcard Price
(£5.83/kg DR.WT)
Offer valid for delivery from 27/10/2026 until 23/11/2026
2 x 400g tins butter beans, drained
£1.75
£7.29/kg DR.WT
Yeo Valley Organic Half Fat Creme Fraiche 200G
100ml half-fat crème fraîche, plus 2 tbsp
£1.70
£8.50/kg
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
10g fresh parsley, finely chopped
£0.50
£16.67/kg
Tesco Lemons Each
¼ lemon, juiced
£0.37
£0.37/each

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.