Nduja meatballs in tomato sauce

Name: Nduja meatballs in tomato sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 20 British pork ’nduja meatballs (or 20 British pork meatballs); ½ tsp sweet smoked paprika; 400 g can Mutti Peeled Tomatoes; 400 g can butter beans, drained and rinsed; ½ tsp clear honey; 400 ml chicken stock (or water); 300 g wholewheat couscous; 25 g pack flat leaf parsley, roughly chopped

This one-pan dinner packs in plenty of protein from the pork and butter beans. Serve with dollops of yogurt and lemon zest if you have some to hand.

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Low in saturated fatSource of protein1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp olive oil
1 onion, finely chopped
20 British pork ’nduja meatballs (or 20 British pork meatballs)
½ tsp sweet smoked paprika
400g can Mutti Peeled Tomatoes
400g can butter beans, drained and rinsed
½ tsp clear honey
400ml chicken stock (or water)
300g wholewheat couscous
½ x 25g pack flat leaf parsley, roughly chopped

Heat 1 tbsp oil in a large sauté pan or shallow casserole dish over a medium-high heat. Add the onion and meatballs, then fry, stirring regularly, for 8-10 minutes until the onion is soft and the meatballs are golden in places. Add the paprika and stir over the heat for a minute.
Add the tomatoes to the pan, breaking up any whole pieces with a wooden spoon. Put 200ml water in the tomato can, swirl around to rinse out, then stir it into the pan along with the butter beans and honey. Season and simmer for 10-15 minutes over a medium heat until the sauce has thickened and the meatballs are cooked through with no pink meat. In a separate pan, heat the stock, if using, or boil the kettle.
Meanwhile, put the couscous in a large bowl. Season with a pinch of salt, then pour in the hot chicken stock or just-boiled water. Cover the bowl with a plate and leave to absorb for 6 minutes. Fluff up the couscous with a fork, drizzle with the remaining 1 tbsp oil, then serve with the meatballs and a scattering of roughly chopped parsley.

Cook’s tip

Take it slow

Mutti peeled tomatoes keep their texture when cooked so make a great sauce for the meatballs. This also makes them suitable for slow-cook dishes with longer cooking times.

Typical values per serving when made using specific products in recipe