Albondigas Meatball and Bean Stew
Albondigas Meatball and Bean Stew



  • 350g quality pork mince
  • 2 tsp olive oil
  • 1 chopped red onion
  • 2 red capsicum, sliced
  • 3 crushed garlic cloves
  • 1 tbsp smoked paprika
  • 2 x 400g tins of chopped tomatoes
  • 400g can of butter beans or similar, drained
  • 2 tsp sugar
  • Bunch of parsley, chopped
  • Garlic bread, to serve
  • Season the pork well, and mix with your hands before shaping into medium meatballs. Heat the oil in a large pan, and fry the meatballs for 5 mins to brown all over. Push to the side of the pan, and chuck in the capsicum and onion to fry for 5 mins. Stir in the garlic and paprika, combine everything in the pan, then add the tomatoes to simmer - covered - for 10 mins.
  • Uncover the pan and stir in the beans, a bit of sugar, and more seasoning. Simmer for 10 mins, this time uncovered, then add the parsley just before serving.
35 mins
3 serving

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