Description
These savory sausage fennel meatballs simmered in a creamy tomato and butter bean sauce offer a comforting, hearty dish perfect for cozy dinners. The combination of aromatic fennel seeds with juicy meatballs and a rich, velvety sauce makes this meal both flavorful and satisfying. Serve with crusty bread or rice to soak up every bit of the luscious sauce.
Ingredients
Scale
Sausage Meatballs
- 500 grams sausage meat
- 1 teaspoon fennel seeds, lightly crushed
- 2 garlic cloves, minced (for meatballs)
- 1/3 cup breadcrumbs
- 1 large egg
- Salt and black pepper, to taste
Sauce and Beans
- 2 tablespoons olive oil
- 2 garlic cloves, minced (for sauce)
- 1 tablespoon tomato paste
- 400 grams crushed tomatoes (1 can)
- 2 cans butter beans (400g each), drained and rinsed
- 1/3 cup heavy cream
- 1/4 cup fresh basil or parsley, chopped
- Red pepper flakes (optional pinch)
Instructions
- Prepare the skillet and sides: Set a large skillet over medium heat to warm. If serving with rice or bread, begin preparing them simultaneously to ensure everything is ready together.
- Make the meatball mixture: In a mixing bowl, combine the sausage meat, lightly crushed fennel seeds, 2 minced garlic cloves, breadcrumbs, egg, salt, and pepper. Mix gently until just combined to avoid dense meatballs. Shape the mixture into 12–14 small meatballs.
- Sear the meatballs: Add the olive oil to the hot skillet. Once shimmering, place meatballs in batches, allowing space to brown evenly. Sear for about 6–8 minutes total, turning frequently until golden brown on all sides. Remove meatballs and set aside.
- Make the sauce: In the same skillet, add the remaining minced garlic and tomato paste. Stir for a minute until fragrant. Pour in the crushed tomatoes and bring to a simmer, cooking for about 5 minutes to develop flavor.
- Simmer meatballs in sauce: Return the seared meatballs to the skillet and cover with a lid. Let them simmer gently for 15 minutes to cook through and absorb sauce flavors. Then, add the drained butter beans and cook uncovered for an additional 5 minutes to heat the beans through and slightly thicken the sauce.
- Finish with cream and herbs: Remove the skillet from heat and stir in the heavy cream for a rich, velvety texture. Adjust seasoning with salt, pepper, and optional red pepper flakes. Sprinkle freshly chopped basil or parsley over the top before serving.
- Serve and enjoy: Spoon the meatballs and creamy tomato butter bean sauce into bowls. Serve alongside crusty bread or fluffy rice to soak up the delicious sauce, and enjoy a warm, comforting meal.
Notes
- You can substitute fresh parsley for basil or vice versa depending on your preference or availability.
- For a spicier kick, increase the amount of red pepper flakes.
- If you prefer, homemade breadcrumbs can be used in place of store-bought.
- Check the seasoning of the sauce before adding cream and adjust accordingly.
- This recipe freezes well; freeze meatballs uncooked or cooked in sauce for easy future meals.
