Braised white beans with chicken meatballs and cavatelli
This family favourite meatball and bean dish is my version of a favourite from Gourmet Traveller by Emma Knowles. I’ve added small pasta like cavatelli to bulk it and keep the boys in my house happy - and if you use a small pulse pasta (or omit it completely) you can keep this recipe gluten free!
I always double the meatballs and freeze a batch for a later date - so then when it comes time to cook you only need to make a quick bean braise.
SERVES: 4 (as main) PREP TIME: 20 MIN TOTAL TIME: 40 MIN
INGREDIENTS
CHICKEN MEATBALLS
500 gm minced chicken
1/2 cup parmesan, finely grated
1/2 cup quinoa flakes
1 egg, lightly beaten
1 tbsp thyme (dried or fresh picked leaves)
BEAN BRAISE
600 ml chicken or vegetable broth
2 tbsp olive oil and/or butter
1 onion, finely chopped
4-5 garlic cloves, finely chopped
2-3 tinned anchovies, chopped
1 tbsp miso paste (or to taste)
800 gm canned white beans, drained and some aquafaba (bean liquid) reserved
1/2 cup small pasta (or GF pulse pasta)
2 thyme sprigs
Small bunch cavalo nero, large stems removed, roughly chopped
1 lemon, rind finely grated & juiced
1/2 cup green olives, halved or quartered
1/2 cup finely grated parmesan, plus extra to serve
Finely chopped parsley, to garnish
METHOD
For chicken meatballs, combine all ingredients in a bowl, season to taste, form of mixture into 2 cm balls and set aside on an oven tray.
Bring chicken broth to the simmer in a saucepan over medium heat. Add meatballs in batches and simmer until just cooked (4-5 minutes). Remove with a slotted spoon and set aside. Reserve broth and add miso stir to dissolve.
In a seperate saucepan, cook pasta according to instructions. Drain, reserving 1/3 cup of cooking water, set aside and drizzle over some EVOO so they don’t stick together.
Meanwhile heat oil or butter in a large saucepan over medium heat. Add onion, garlic & anchovies and stir occasionally until starting to soften & caramelise (4-6 minutes).
Add beans & thyme, stir to coat. Add reserved broth & simmer until reduced by half (4-5 minutes). Add kale, olives (if using) and the reserved bean water (aquafaba) and stir until kale is beginning to soften (1-2 minutes).
Toss through the pasta and add a little pasta water to loosen it up if needed. Then add in the meatballs and stir until warmed through. Finish off with the parmesan & lemon rind. Season to taste, spoon into serving bowls, squeeze over lemon juice & serve hot with loads of extra parmesan & parsley.
Buon appetito 🍋
