Name: Pork meatballs with cabbage, cannellini beans and mustard
Total time: 2400 s
Yield: 4
Ingredients: 500 gram pork mince; 5 sprig thyme; 100 gram white breadcrumbs; 1 egg; 1/2 savoy cabbage; 100 millilitre white wine; 2 tin cannellini beans; 4 teaspoon Dijon mustard; 1 bunch tarragon; 250 millilitre chicken stock; 4 tablespoon double cream; to taste baguette

Step 1

Heat the oven to 200°C/180°C fan. In a large bowl, mix the pork mince (500 g) with the thyme (5 sprigs) , breadcrumbs (100 g) , egg yolk (1) and some salt and pepper. Roll into 12 balls.

Step 2

Heat 1 tbsp olive oil in a large non-stick frying pan. Add the meatballs and fry over a medium heat for 5 minutes, turning regularly, until golden brown all over. Remove with a slotted spoon and set aside.

Step 3

Add another 1 tbsp olive oil to the pan, then add the cabbage (1/2) and soften for 5 minutes. Add the wine (100 mL) and allow to bubble for 3 minutes.

Step 4

Tip the cabbage and wine into a large baking dish with the meatballs, cannellini beans (2 tins) , mustard (20 g) , tarragon (1 bunch) and chicken stock (250 mL) , and season to taste. Cook in the oven for 20 minutes. Once cooked, stir through the double cream (4 tbsp) . Serve with crusty bread (to taste) .

Pork meatballs with cabbage, cannellini beans and mustard

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