Italian-Style Meatballs with Butter Bean & Tomato Bake
This comforting Italian-inspired bake brings together beef and pork meatballs enriched with ricotta, Parmesan, and lemon zest, baked in a hearty tomato, red wine, and smoked paprika sauce. Courgette, red pepper and creamy butter beans add extra depth and texture, while dollops of ricotta and a final sprinkle of Parmesan make the dish irresistibly rich and satisfying. Finished with fresh basil, this one-pan wonder is perfect served with crusty bread, pasta, a crisp green salad or just on its own. A family-friendly recipe that’s as wholesome as it is delicious!  
Servings: 4 yield(s)
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Ingredients
    For the meatballs
  • 250 g lean minced beef
  • 250 g lean minced pork
  • 2 tbsp ricotta
  • 2 tbsp Parmesan (grated)
  • 1/2 onion (peeled & grated)
  • 60 g breadcrumbs
  • 1 tbsp dried oregano
  • 1 egg (beaten)
  • 1 lemon (zest only)
  • freshly ground salt & pepper
  • 1 tbsp olive oil
    • For the sauce
  • 1 medium courgette (diced)
  • 1 red pepper (deseeded and diced)
  • 1/2 onion (peeled & finely chopped)
  • 1 garlic clove (peeled & crushed)
  • 1/2 tsp chilli flakes (optional)
  • 1 tbsp sundried tomato paste
  • 1 tbsp tomato puree
  • 400 g butter beans (drained & rinsed)
  • 100 ml red wine
  • 500 g passata
  • 250 ml chicken stock
  • 1 tsp smoked paprika
  • 2 tbsp balsamic vinegar
  • 1 tsp honey
  • 8 tbsp ricotta
  • 20 g Parmesan
  • fresh basil leaves to serve
Instructions
  1. Preheat the oven to 220°C / 200°C fan / Gas Mark 7.
  2. For the meatballs, in a large bowl, combine beef, pork, ricotta, lemon zest, onion, breadcrumbs, Parmesan, egg and oregano. Season well with salt and pepper. Mix gently with your hands — the mixture should feel slightly wet but not sloppy. Form into medium-sized balls (about 5cm / 2 inches). Chill in the fridge for 20 minutes to firm up.
  3. Heat 1 tbsp of olive oil in a large ovenproof pan or flameproof casserole. Brown the meatballs in batches until coloured on all sides (don’t cook through). Remove and set aside.
  4. Make the sauce in the same pan, add the courgette, red pepper, onion, garlic, and chilli flakes. Cook for 5 minutes over medium heat until softened.
  5. Stir in the tomato paste and purée, cook 1–2 minutes. Deglaze with red wine and simmer for 2 minutes. Now add the butter beans, smoked paprika, passata and stock. Simmer 10 minutes until thickened. Stir in balsamic vinegar and honey/sugar. Taste and adjust seasoning.
  6. Return the meatballs to the sauce and dot with the ricotta. Transfer to the oven for 15–20 minutes until the cheese is bubbling, the sauce is rich and glossy, and the meatballs are fully cooked.
  7. Sprinkle with Parmesan and scatter fresh basil over the top. Serve straight from the pan with crusty bread, pasta, green salad or just on its own. Enjoy!