Sausage fennel meatballs with creamy tomato butter beans

• olive oil↗2 tbsp 2 tbsp
• garlic cloves↗2 2

  finely sliced

• tomato purée↗1 tbsp 1 tbsp
• chopped tomatoes400g can 400g can
• butter beans↗2 x 400g cans 2 x 400g cans

  drained

• pork sausagemeat↗400g 400g

  or sausages, skins removed

• fennel seeds1 tsp 1 tsp
• ricotta↗100g 100g
• parmesan↗20g 20g

  grated, plus extra to serve

• panko breadcrumbs↗20g 20g
• double cream↗70ml 70ml
• basil↗small handful of small handful of

  finely chopped, to serve

Step-by-step instructions

1. 1

   Heat the oil in a saucepan over a medium heat. Add the garlic and cook for 1 min before adding the tomato purée. Cook for 1 min, then add the chopped tomatoes, swilling out the can with water, adding that too, then the butter beans. Bring to a simmer and cook for 10 mins.

2. 2

   Tip the sausagemeat, fennel seeds, ricotta, parmesan and breadcrumbs into a large bowl and season with pepper. Mix well using your hands then divide into 12 balls. Remove the sauce from the heat, add the cream and season to taste.

3. 3

   Heat the oven to 200C/180C fan/gas 4. Pour the creamy butter beans into a shallow baking dish and put the meatballs on top. Cook in the oven for 25-30 mins. Top with extra grated parmesan and fresh basil. Otherwise, leave to cool fully, cover well and freeze.