These White Bean Meatballs in Onion Sauce are full of flavor, crafted from simple, everyday ingredients, and ready in just over 30 minutes. Pair them with roasted potatoes and a bottle of Spanish white wine for a satisfying and delicious meal.
INGREDIENTS
For the White Bean Meatballs:
- 15.5 oz can white beans (440 grams)
- 1/3 cup bread crumbs (45 grams)
- 1 large egg
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 2 tbsp chopped fresh parsley (8 grams)
- 1/2 tsp ground cumin (1.5 grams)
- Sea salt & black pepper, to taste
For the Onion Sauce:
- 1 small onion, finely chopped
- 2 cloves garlic, roughly chopped
- 1 tbsp all-purpose flour (8 grams)
- 1/2 cup dry white wine (120 ml)
- 1/2 tsp dried thyme (0.5 grams)
- 1 1/2 cups vegetable broth (360 ml)
- Sea salt & black pepper, to taste
Extras:
- 1/4 cup extra virgin olive oil
- A handful of chopped fresh parsley
INSTRUCTIONS
- Drain and rinse the white beans under cold water, then shake off excess moisture. Transfer to a large bowl and mash them using a potato masher or a large fork until well mashed.
- Add the bread crumbs, egg, chopped onion, chopped garlic, parsley, cumin, and season with sea salt and black pepper. Mix everything together until fully combined, then press the mixture down to create a paste-like consistency.
- Shape the mixture into meatballs by taking a spoonful and squeezing it in your hands to bind the ingredients together. Form each portion into a golf ball-sized shape.
- Heat olive oil in a large frying pan over medium heat. Once hot, add the meatballs in a single layer. Cook for 8-10 minutes or until golden and crispy on all sides. Remove from the pan and set aside.
- In the same pan, add the chopped onion and garlic, stirring continuously. After 3-4 minutes, when the onion becomes translucent, add the flour and stir for 2 more minutes. Add the white wine, dried thyme, and season with salt and pepper. Stir, then let the sauce simmer.
- After 3 minutes, once the alcohol has cooked off, add the vegetable broth. Continue stirring and let the sauce simmer for 3-4 minutes, until it thickens into a slightly creamy texture.
- Return the white bean meatballs to the pan in a single layer. Heat through for 2-3 minutes, then remove from the heat.
- Transfer the meatballs to serving dishes, pour over the onion sauce, and garnish with chopped fresh parsley. Enjoy!
