Pairs well with White Bean Meatballs in Garlic Tomato Sauce
White Bean Meatballs in Garlic Tomato Sauce
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A quick and easy recipe for white bean meatballs with a firm texture and a flavorful garlic tomato sauce, perfect served with a crunchy baguette and Spanish red wine.
00:30:00 total
Serves 4
easy
Main Various
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Ingredients
- white beans (canned, drained and rinsed) - 440 grams (15 1/2 oz can (440 grams), cannellini beans recommended)
- plain breadcrumbs - 1/3 cup (45 grams) (to bind the meatballs)
- small onion - 1 (finely chopped)
- garlic clove - 1 (finely chopped for meatballs)
- fresh parsley - 2 tablespoons (8 grams) (chopped)
- ground cumin - 1/2 teaspoon (1.5 grams) (adds warm flavor)
- large egg - 1 (to bind the mixture)
- sea salt - watch the video to see (to taste)
- freshly cracked black pepper - watch the video to see (to taste)
- extra virgin olive oil - 1/4 cup (60 ml) (for frying, use good quality Spanish olive oil)
- garlic cloves - 4 (roughly chopped for sauce)
- sweet smoked Spanish paprika - 1 teaspoon (2.5 grams) (adds smoky sweetness)
- dried thyme - 1/2 teaspoon (0.5 grams) (adds herbal notes)
- crushed red pepper flakes - 1/4 teaspoon (about 0.5 grams) (adds mild heat)
- tomato sauce - 15 oz can (425 grams) (similar to passata)
- vegetable broth - 1/4 cup (60 ml) (can substitute chicken or beef broth)
- white sugar - dash, optional (optional, to balance acidity)
- fresh parsley - watch the video to see (for garnish)
Instructions
- Prepare the beans: Drain and rinse the canned white beans. Shake off excess water and transfer to a large bowl. Mash the beans well using a potato masher or large fork.
- Make the meatball mixture: Add breadcrumbs, finely chopped onion, finely chopped garlic, chopped parsley, ground cumin, and one large egg to the mashed beans. Season with sea salt and freshly cracked black pepper. Mix thoroughly and press down to form a paste-like texture ensuring all ingredients are well bound.
- Shape the meatballs: Take a spoonful of the mixture, squeeze it in your hands to ensure binding, and shape into golf ball-sized meatballs. Adjust mixture consistency by adding more breadcrumbs if too wet or whisked egg if too dry.
- Fry the meatballs: Heat a large frying pan over medium heat and add extra virgin olive oil. Once hot, add the meatballs in a single layer, evenly spaced. Fry for 8 to 10 minutes, turning to get a golden crust all around. Remove and set aside.
- Prepare the garlic tomato sauce: In the same pan and heat, add roughly chopped garlic cloves. Sauté continuously for 30 seconds to 1 minute until fragrant but not browned. Add sweet smoked Spanish paprika, dried thyme, and crushed red pepper flakes; stir quickly to avoid bitterness.
- Add liquids and simmer: Add tomato sauce and vegetable broth to the pan. Season with sea salt and freshly cracked black pepper. Optionally add a dash of white sugar if sauce is too acidic. Stir well and simmer for about 5 minutes until slightly thickened.
- Combine meatballs and sauce: Return the meatballs to the pan, arranging them in a single layer. Gently flip each meatball to coat with sauce. Simmer for another 2 to 3 minutes until heated through.
- Serve: Transfer some tomato sauce to a serving dish, top with meatballs, and sprinkle with chopped parsley. Serve with a crunchy baguette and Spanish red wine.
