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Creamy meatballs with butter bean mash recipe

Creamy meatballs with butter bean mash recipe

57 ratings

This delicious recipe uses meatballs from our Meat & Veg range, which contains more than 30% carrot, butternut squash and onion. Served with butter bean mash and a zesty salad, this dish is a midweek meal saviour. See method

  • Serves 4
  • 5 mins to prepare and 25 mins to cook
  • 413 calories / serving
  • Freezable
  • Gluten-free


  • 2 tbsp olive oil
  • 12-pack Meat & Veg beef meatballs
  • 300g closed-cup mushrooms, sliced
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 vegetable stock pot, made up to 200ml
  • ½ Savoy cabbage, cored and shredded
  • 2 x 400g tins butter beans, drained
  • 100ml half-fat crème fraîche, plus 2 tbsp
  • 10g fresh parsley, finely chopped
  • ¼ lemon, juiced
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    8g 39%
  • Sugars

    10g 12%
  • Salt

    2g 33%

of the reference intake
Carbohydrate 29.4g Protein 23.6g Fibre 9.9g


1. Heat ½ tbsp oil in a frying pan over a medium-high heat and fry the meatballs for 5-6 mins until golden brown all over; transfer to a plate. Add another 1 tbsp oil to the pan and fry the mushrooms and onion for 6-8 mins until softened and any liquid has gone. Add the garlic and fry for 1 min. Tip the meatballs back in with any resting juices and add the stock. Simmer over a medium heat for 2-3 mins until the meatballs are cooked through and the stock has reduced slightly.

2. Meanwhile, put the cabbage in a lidded saucepan with 200ml water; bring to a gentle simmer. Cover and leave over a low heat for 6-8 mins until tender. Put the butter beans in another saucepan, cover with water and simmer over a medium heat for 5-6 mins until piping hot.

3. Stir 100ml crème fraîche and half the parsley into the meatballs; season well. Simmer for another 3-4 mins until the sauce has slightly thickened. Drain the butter beans, reserving 100ml water, and mash well. Stir in the 2 tbsp crème fraîche and enough reserved water to make a creamy mash.

4. Whisk the remaining ½ tbsp oil with the lemon juice; season with black pepper. Drain the cabbage and tip into a serving bowl. Drizzle over the lemon dressing and toss to coat. Serve the meatballs over the mash, with the cabbage alongside. Scatter with the remaining parsley.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Meatball recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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