• 1 tbsp olive oil
  • 8 beef meatballs with parsley and coriander
  • 0.5 onion, finely chopped
  • 2 sticks celery, finely chopped
  • 2 tbsp tomato purée
  • 410 g tin butterbeans in water, drained
  • 1 beef stock cube
  • 2 fresh tomatoes, roughly chopped
  • 2 tbsp fresh basil, chopped
  • 1 seeded ciabatta, sliced and toasted


  1. 1

    Heat the oil in a large saucepan then fry the meatballs until they are caramelised on the outside – about 5 minutes. Remove from the pan and set aside. Add the onion and celery to the pan and sauté for 5 minutes until softened.

  2. 2

    Stir in the tomato purée and butterbeans. Make up 500ml beef stock using the stock cube and and add to the pan. Bring to the boil and then simmer for about 6-8 minutes.

  3. 3

    Return the meatballs to the pan along with the chopped fresh tomatoes and cook for a further 10 minutes until the meatballs are cooked through and the tomatoes have begun to break down.

  4. 4

    Garnish with the basil and serve with the toasted ciabatta


    Cook's tip: save by doubling this recipe and freezing a batch for another time. It keeps in the freezer for up to three months – just defrost, reheat and garnish with fresh basil leaves.

Nutritional Details

Each serving provides
  • Energy 2893kj 691kcal 35%
  • Fat 26.6g 38%
  • Saturates 10.8g 54%
  • Sugars 10.9g 12%
  • Salt 3.6g 60%

% of the Reference Intakes

Typical values per 100g: Energy 348kj/83kcal

Each serving provides

59.0g carbohydrate 16.2g fibre 45.9g protein

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