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Pork and lemon meatballs with cannellini beans

Name: Pork and lemon meatballs with cannellini beans
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 500g pork mince; 50g fresh white breadcrumbs; 1 shallot, finely chopped; 2 garlic cloves, finely chopped; Zest and juice of ½ lemon, plus wedges to serve; 1 tsp fennel seeds; 1 medium free-range egg, beaten; 2 tbsp olive oil; 2 ripe tomatoes, roughly chopped; 2 x 400g cans cannellini beans, drained and rinsed; 300ml chicken stock, hot; Pinch of saffron strands; Handful of fresh basil leaves

Published: 30 Apr 11
Updated: 18 Mar 24

The cannellini beans in this pork and lemon meatballs dish make it into a quick one-pot-wonder that will your go-to recipe for midweek meals

Easy
May 2011

Test kitchen approved

Serves 4
Takes 15 min to make, 15 min to cook

The cannellini beans in this pork and lemon meatballs dish make it into a quick one-pot-wonder that will your go-to recipe for midweek meals

Nutrition: per serving

Calories: 548kcals
Fat: 18.2g (5.2g saturated)
Protein: 49g
Carbohydrates: 40.7g (2.2g sugar)
Fibre: 12.8g
Salt: 0.5g

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Ingredients

500g pork mince
50g fresh white breadcrumbs
1 shallot, finely chopped
2 garlic cloves, finely chopped
Zest and juice of ½ lemon, plus wedges to serve
1 tsp fennel seeds
1 medium free-range egg, beaten
2 tbsp olive oil
2 ripe tomatoes, roughly chopped
2 x 400g cans cannellini beans, drained and rinsed
300ml chicken stock, hot
Pinch of saffron strands
Handful of fresh basil leaves

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Method

For the meatballs, mix the pork mince with the breadcrumbs, shallot, garlic, lemon zest and fennel seeds in a large bowl with just enough egg to bind. Season well, then shape into 20 walnut-size meatballs.
Heat the oil in a large sauté pan, add the meatballs and fry over a medium heat, turning regularly, for 3-4 minutes until nicely browned on all sides. Add the tomatoes and simmer for a couple of minutes until softened and pulpy.
Stir in the cannellini beans, hot stock and saffron, then simmer for 10 minutes until the meatballs are cooked through. Season and add lemon juice to taste. Toss with the basil leaves, then ladle into bowls and serve with lemon wedges.