These meatballs are pure comfort: tender minced meat, sweet bell pepper, white beans, and a deeply savory tomato sauce. The method is straightforward, the result is generous, and the dish keeps beautifully for the next day. Serve it with rice, mashed potatoes, or a piece of crusty bread to catch every drop of the fragrant sauce.
Ingredients
- Beef and pork mince — 500g (1 lb 2 oz)
- Canned white beans, rinsed and drained — 400g (14 oz)
- Sweet bell peppers — 2
- Onion — 1
- Garlic — 3 cloves
- Egg — 1
- Breadcrumbs — 3 tbsp
- Tomato paste — 1.5 tbsp
- Tomato passata — 300ml (1 1/4 cups)
- Stock or water — 300ml (1 1/4 cups)
- Sweet paprika — 1 tsp
- Ground coriander — 1/2 tsp
- Ground black pepper — 1/4 tsp
- Salt — 1 tsp (or to taste)
- Flour, for dusting — 2 tbsp
- Vegetable oil — 2 tbsp
- Bay leaf — 1
- Fresh parsley, chopped — 2 tbsp
Method
- Prepare the ingredients: rinse and drain the beans; remove the seeds from the peppers and slice into strips; finely chop the onion and garlic.
- Combine the mince with the egg, breadcrumbs, half the onion and garlic, then season with salt, black pepper, paprika, and coriander. Mix until the texture becomes cohesive and even.
- With damp hands, shape the mixture into 12–14 meatballs and lightly coat them in flour, shaking off any excess.
- Heat the oil in a deep skillet over medium heat and brown the meatballs on all sides for 4–5 minutes. Transfer to a plate.
- In the same pan, cook the remaining onion for 2–3 minutes, add the bell pepper, and cook for another 4 minutes. Stir in the garlic and warm through for 30 seconds.
- Add the tomato paste, stir well, and cook for 1 minute. Pour in the passata and stock, add the bay leaf, bring to a boil, and adjust the seasoning if needed.
- Return the meatballs to the sauce, reduce the heat to low, cover, and simmer for 15 minutes.
- Add the white beans, gently stir, and simmer for another 5–7 minutes until the meatballs are cooked through and the peppers are tender.
- Remove from the heat, discard the bay leaf, season to taste, scatter over the parsley, and let rest for 5 minutes.
- Serve hot with rice, mashed potatoes, or crusty bread.
Serving and Storage
Serve the meatballs with fresh herbs and a wedge of lemon to brighten the sauce. Store leftovers in the refrigerator for up to 3 days in an airtight container. Reheat gently in a saucepan over low heat or in the microwave, adding a little water or stock if needed.
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Tips and Variations
- No browning: for a lighter version, place the formed meatballs straight into the sauce and simmer for 25–30 minutes.
- Turkey or chicken: swap the mixed mince for turkey or chicken, and add 1 tbsp olive oil to the mixture for extra juiciness.
- Dried beans: soak overnight, then cook until tender, 60–70 minutes, and use in place of canned beans.
- Heat: add a pinch of chili flakes or smoked paprika for a little kick.
- Gluten-free: replace the breadcrumbs with gluten-free rolled oats, ground finely, or cooked rice (3–4 tbsp).
- Freezing: the meatballs and sauce freeze well for up to 2 months. Defrost in the refrigerator and reheat gently over low heat.
Nutritional Information
| Nutrition (per serving) | Amount |
|---|---|
| Calories | ≈ 500 kcal |
| Protein | ≈ 33 g |
| Fat | ≈ 27 g |
| Carbohydrates | ≈ 26 g |
| Fiber | ≈ 7 g |
| Sugar | ≈ 7 g |
| Sodium | ≈ 980 mg |
Frequently Asked Questions
Can I use only beef mince?
Yes, but add 1–2 tbsp oil or a little grated onion for extra juiciness.
What can I use instead of passata?
Use crushed tomatoes in their own juice or a purée made from blanched tomatoes.
Can I make this in a slow cooker?
Yes: brown on the sauté setting, then cook for 30–35 minutes on the stew setting.
How do I stop the meatballs from falling apart?
Mix the meat well until it becomes slightly sticky, let it rest for 10 minutes, and avoid turning the meatballs too often at the start.
How do I thicken the sauce?
Reduce it uncovered for 5–7 minutes, or add 1 tsp more tomato paste.