Creamy Tuscan-Style Pork Meatball & Cannellini Bean Stew

Boil a kettle

Add your mince to a bowl with a pinch of salt and pepper

Mix thoroughly to combine (clean hands are the best way!)

Divide the mixture into 5 per person and shape them into meatballs

Heat a large, wide-based pan (preferably non-stick with a matching lid), with a drizzle of olive oil over a medium-high heat

Once hot, add the meatballs and cook for 2-3 min, turning occasionally, until lightly browned all over

Once done, transfer the browned meatballs to a plate and set aside

Reserve the pan

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Top, tail, peel and dice your carrot[s] finely

Peel and finely chop (or grate) your garlic

Return the reserved pan to a medium-high heat and add the sliced leek and diced carrot

Cook for 7-8 min or until starting to soften

Once softened, add the chopped garlic, your dried oregano and tomato paste with a pinch of salt and sugar

Cook for 30 secs or until fragrant

Once fragrant, add your cannellini beans with all the bean water (no need to drain!) with your chicken stock mix and 200ml [250ml] [350ml] boiled water

Add the browned meatballs and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook, covered, for 10-12 min or until the meatballs are cooked through (no pink meat!)

Slice your ciabatta[s] in half and place in the toaster for 1-2 min or until toasted

Chop your parsley finely, including the stalks

Once the meatballs are cooked through, stir through your soft cheese – this is your creamy Tuscan-style meatball & cannellini bean stew