Polpette Casserole
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Ingredients
for
- For the stew
- 1 ¼ cups dried navy bean (soaked overnight)
- 2 Tbsps olive oil
- 1 onion (chopped)
- 2 carrots (diced)
- 1 stick Celery (diced)
- 2 cloves garlic cloves (finely chopped)
- 14 ozs canned Tomatoes
- ⅞ cup vegetable stock
- 7 Tbsps Red wine
- salt
- peppers
- 1 Bouquet garni
- For the meatballs
- 18 ozs ground Beef (minced)
- 1 egg
- 1 cup breadcrumbs
- 1 Tbsp finely chopped parsley
- salt
- peppers
- 2 Tbsps olive oil
- To garnish
- flat-leaf parsley
Preparation steps
1.
Put the drained beans in a large pan and bring to a boil. Boil briskly for 10 minutes and drain.
2.
Heat the oil in a frying pan and fry the onion for 5 minutes until softened. Add the carrots, celery and garlic and cook for 2 minutes.
3.
Add the tomatoes, stock, wine, salt and pepper and bring to a boil.
4.
Stir the hot tomato mixture, salt and pepper into the beans and bring to a boil.
5.
For the meatballs: mix the beef with the egg, breadcrumbs and parsley. Season with salt and pepper and form into balls about the size of a walnut.
6.
Heat the oil in a frying pan and fry the meatballs until browned on all sides.
7.
Put into the bean stew with the bouquet garni, cover and cook for about 1 hour until the beans are tender.
8.
Garnish with flat-leaf parsley
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