By
Jane Curran
published
Method
MFirst, make the meatballs. Mix the mince with the garlic, parsley and breadcrumbs, season and add one of the eggs. Bring the mince together with your hands - if it isn't quite wet enough, add more egg. Heat a frying pan with a little oil, fry a small piece of the meat, then taste to check seasoning. Shape into golf ball-sized meatballs.
Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Brown the meatballs on all sides in the frying pan, then transfer to a baking sheet and cook in the oven for 10 to 15 minutes. Tip the beans into a saucepan, add a splash of water, and heat until bubbling.
When the meatballs are done, mix with the beans and divide between 4 plates. Serve sprinkled with fresh parsley.
Ingredients
- 400g (14oz) pork mince
- 400g (14oz) beef mince
- 3 garlic cloves, crushed
- 1 small bunch parsley, chopped
- 4tbsp breadcrumbs
- 1-2 free-range eggs, beaten
- olive oil, for frying
- 2 x 355g jars baked Gigantes beans (from Sainsbury's Foods of the World)
- large handful flat-leaf parsley, leaves picked and roughly chopped
