Meatballs with Butter Bean Ragu Sauce

Ingredients: The ingredient amounts are for four servings.

• Beef Mince 500g or 17.6oz, lean
• Courgette 200g or 7oz
• Garlic Powder 1 tsp
• Dried Oregano 1 tsp
• Onion Powder 1 tsp
• Ricotta 120g or 4.2oz
• Egg 1
• Parmesan 20g or 0.7oz
• Breadcrumbs 50g or 1.7oz
• Salt pinch
• Black Pepper twist
• Sauce: 2 celery sticks, 1 carrot, 1 small red onion, 1 red pepper, 2 garlic cloves, 2 tbsp tomato puree, 1 tin chopped tomatoes, 1 tbsp balsamic vinegar, 1 tbsp fresh/dry rosemary, 1 tin butter beans
• Parmesan to serve (not in macros)

Instructions:

Grate the courgette and squeeze out as much moisture as possible. In a bowl,
combine the mince, courgette, garlic granules, onion granules, oregano, ricotta,
Parmesan, egg, breadcrumbs, salt, and pepper. Mix until just combined.

Roll into large meatballs, slightly bigger than golf ball size (around 12). Air fry at
210°C for 12 minutes or bake at 220°C (200°C fan) for 15 to 18 minutes until
browned. They do not need to be fully cooked through at this stage.

Finely chop or blitz the celery, carrot, and red onion. Add to a large pan with a little
oil and a pinch of salt. Cook for a few minutes until softened.

Add the red pepper, garlic, and rosemary or oregano. Stir in the tomato purée and
cook for 2 minutes. Add the chopped tomatoes, balsamic vinegar, and one tin of
water. Simmer for 10 minutes until slightly thickened.

Stir in the butter beans. Add the meatballs and simmer for a further 10 minutes
until fully cooked and the sauce is rich and thick.