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Packed Kitchen Buckfast Meatballs

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Packed Lunches Meal Prep
Posted on
31 Jul 2021
A West Country twist on the classic homely meatball dish showing how versatile the famous Buckfast Tonic Wine really is. This meal is great either as a light lunch or a bigger portion for dinner with a hearty slice of sourdough.
Servings 4


For the sauce

  • 400 g butter beans
  • 800 g cherry tomatoes
  • 120 g long grain rice
  • 1 medium yellow onion
  • handful of spinach
  • 40 ml Buckfast tonic wine
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1 tbsp Hillfarm Oils rapeseed oil
  • a pinch of salt and black pepper

For the meatballs

  • 400 g Dart Fresh Dartmoor minced beef
  • 2 cloved of garlic
  • 1 tsp smoked paprika
  • handful of fresh parsley
  • pinch of salt
  • 1 egg
  • pinch of black pepper


  • In a bowl combine all the ingredients for meatballs, working the seasoning in with your hands, then shape into small meatballs.
  • Heat the oil in a large pan, add the meatballs and cook for 5 mins, until golden brown all over.
  • Push to one side of the pan and add the onion.
  • Cook for a further 5 mins, stirring now and then, until the onion has softened, then stir in the paprika, bay leaf and Buckfast wine.
  • Stir everything around in the pan for 2 to 3 minutes until half of the wine disappears, then add the tomatoes and butter beans.
  • Cover with a lid and simmer for 10 mins.
  • Add spinach and season if needed. Take off the heat.
  • Cook rice according to packaging.
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