Pork Meatballs with Cannellini Beans

Pork Meatballs with Cannellini Beans


1 person made this

I like to serve these pork meatballs with beans as part of an antipasto plate. They're equally good hot or cold.

Serves: 4 

  • 450g minced pork
  • 1 egg
  • sea salt and freshly ground black pepper to taste
  • 1 lemon, zested and juiced
  • 2 pinches ground cinnamon
  • 2 pinches ground nutmeg
  • 60g finely grated pecorino
  • 120g fresh breadcrumbs
  • 80g pistachios, coarsely grated
  • 100g olive oil
  • 1 bay leaf
  • 400g tin cannellini beans, rinsed and drained

Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Place pork, egg, salt, pepper and lemon zest in a food processor and process for 1 minute. Add cinnamon, nutmeg, pecorino and breadcrumbs and process for 30 seconds. Place in a bowl and stir through pistachios. Form pork mixture into walnut-sized balls.
  2. Heat some olive oil in a large frying pan over medium heat. Brown meatballs, adding more oil as necessary. Add lemon juice, 250ml water and bay leaf and bring to a simmer. Add cannellini beans, squashing some of them with a spoon. Simmer 15 minutes or until meatballs are cooked and juices slightly thickened.

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