Ingredients:

  • 500g ground beef (mince), 15-20% fat
  • 100g breadcrumbs (panko or stale bread)
  • 50g Parmesan cheese, finely grated
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 2 tbsp chopped fresh parsley
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp olive oil
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 400g can chopped tomatoes
  • 400g can cannellini beans, drained and rinsed
  • 500ml beef broth/stock
  • 2 tbsp tomato paste
  • 1 bay leaf
  • 1 tsp dried thyme
  • ½ tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for garnish
  • Parmesan cheese, grated, for garnish

Instructions:

  1. Prepare the Meatballs: Combine all meatball ingredients in a large bowl. Gently mix until just combined – don't overmix!
  2. Shape the Meatballs: Roll the mixture into roughly 1-inch meatballs.
  3. Brown the Meatballs: Heat olive oil in the pot over medium-high heat. Brown the meatballs in batches, ensuring not to overcrowd the pot. Set aside.
  4. Sauté the Vegetables: Add chopped onion, carrots, and celery to the pot. Sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  5. Build the Stew: Stir in tomato paste, chopped tomatoes, beef broth, cannellini beans, bay leaf, thyme, and red pepper flakes (if using). Bring to a simmer.
  6. Simmer the Stew: Gently return the browned meatballs to the pot. Reduce heat to low, cover, and simmer for at least 1 hour, or until the meatballs are cooked through and the sauce has thickened.
  7. Season and Serve: Season with salt and pepper to taste. Remove the bay leaf. Garnish with fresh parsley and grated Parmesan cheese. Serve hot with crusty bread.