Starter / Main
Posted by
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.
Ingredients
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
Instructions
- 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.