Meatballs with herbs

Introducing Herb Meatballs – a simple and flavorful dish that's perfect for busy weeknights. Juicy and tender turkey meatballs, seasoned with Nduja paste and filled with fresh herbs, rest on a bed of jammy white tomato beans. The dish comes together in one pan before becoming perfectly crispy in the Airfryer and finished with a gooey layer of cheese. The result is a tasty, smoky and spicy combination that is perfect for the cold weather.

Ingredients

For the cannellini bean sauce:

- 800 g cannellini beans

- Passata

- 1 tbsp Nduja

- 1 clove of garlic

- Salt and pepper to taste

- 1/4 to 1/2 cup of water

For the meatballs:

- 50 grams of bread

- 2 tablespoons of milk

- 500 g ground turkey or pork mince (or a mix)

style:normal"> - 2 tablespoons Nduja

- 40 g Parmesan cheese

- 20 g freshly chopped parsley

- 2 cloves of garlic, minced

- 1/2 teaspoon sea salt

- 1/2 teaspoon ground pepper

Preparation method

1. Mix the ingredients for the cannellini bean sauce in a roasting tin and turn the ingredients around so that all the liquid is mixed.

2. Bake the bean mixture for 15 minutes at 180°C. If the beans seem to dry out during cooking, add a splash of water to prevent burning.

3. n> In the meantime, prepare the meatballs by soaking the bread with the milk and mixing until smooth.

4. Add the remaining meatball ingredients to the bread mixture until well combined, then form the mixture into golf ball-sized meatballs and set aside.

5. Divide the prepared meatballs over the tomatoes and beans, making sure they are evenly distributed.

6. Mix all ingredients thoroughly until well mixed.

7. Form the mixture into golf ball-sized meatballs and set aside.

8. Divide the prepared meatballs over the tomato and beans, making sure they are evenly distributed.

10. Once the meatballs are cooked, sprinkle the mozzarella cheese evenly over the baking sheet and bake for another 5-10 minutes at 350°F until the mozzarella has melted.