• 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
  • 500 g beef stock
  • 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, butterbeans and beef stock. 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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