Organic Meatballs with Tomatoes + Cannellini Pure
Prep time: 10 minutes
Cooking time: 25 minutes
Serves: 4
Ingredients
Cannellini Puree:
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2 cans cannellini beans, drained
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½ tsp salt
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¼ tsp pepper
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1 tsp smoked paprika
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2 tbsp tahini
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½ lemon, juice
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1 tbsp olive oil
Meatballs:
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1 tbsp olive oil
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1 brown onion, finely sliced
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1 tsp cumin seeds
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2 tsp oregano
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3 garlic cloves, finely sliced
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400g mix cherry tomatoes
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½ bunch Tuscan kale leaves, stems removed
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¼ cup pepitas, toasted
Method
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For the cannellini bean puree: place all the ingredients into a blender or food processor and blitz until smooth. Set aside until ready to serve.
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Place a frying pan with the olive oil over medium high heat.
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Add the meatballs and cook, tossing, for 5 minutes until golden. Remove from pan.
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In the same pan, add the onions, cumin seeds and oregano, cook, stirring, for 5 minutes, until golden. Add the garlic and the tomatoes and continue cooking for 3 minutes.
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Place the meatballs back into the pan and add the Tuscan kale. Cook for 5 minutes until the meatballs are warm and cooked through.
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Squeeze over the lemon juice and sprinkle the pepitas on top.
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Serve the meatballs hot on a platter on top of the cannellini bean pure.
