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Packed Kitchen Buckfast Meatballs

Makes4 Servings

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.

For the sauce
 400 g butter beans
 800 g cherry tomatoescooked
 120 g long grain rice
 1 medium yellow oniondiced
 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 garlicfinely diced
 1 tsp smoked paprika
 handful of fresh parsleyfinely chopped
 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.

Nutrition Facts

Servings 0