Bold Bean Co Beef Meatballs with Ve'duja Butter Beans & Pine Nuts

Serving size

1 person 2 people 4 people

Ingredients

20g pine nuts
40g baby spinach
570g queen butter beans (use half)

(Butter beans in their bean stock (water and salt).)
200g passata

(tomatoes, salt, citric acid)
1 handful of fresh flat-leaf parsley
40g vegan 'nduja

(Red peppers (26%), Rapeseed Oil, coconut oil, haricot beans, chilli peppers (14%), paprika, red wine vinegar, sunflower oil, salt, extra virgin olive oil, lemon juice, black pepper, acidity regulator: citric acid)
280g beef mince

(british beef mince (10% fat))
3 garlic clove
1 onion
1 courgette

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	104Kcal	641Kcal
	434kJ	2682kJ
Fat	5.3g	33g
of which saturates	1.7g	11g
Carbohydrates	6g	37g
of which sugars	1.8g	11g
Protein	7.2g	44g
Salt	0.4g	2.4g
Fibre	2.2g	14g

Ingredients

20g pine nuts (use half)
1 handful of fresh flat-leaf parsley (use half)
200g passata (use half)

(tomatoes, salt, citric acid)
40g baby spinach (use half)
1 onion (use half)
1 courgette (use half)
570g queen butter beans (use a quarter)

(Butter beans in their bean stock (water and salt).)
3 garlic clove
140g beef mince

(british beef mince (10% fat))
40g vegan 'nduja (use half)

(Red peppers (26%), Rapeseed Oil, coconut oil, haricot beans, chilli peppers (14%), paprika, red wine vinegar, sunflower oil, salt, extra virgin olive oil, lemon juice, black pepper, acidity regulator: citric acid)

Allergens

None

Nutritional Information

Typical values	per 100g	per portion
Energy	103Kcal	636Kcal
	430kJ	2662kJ
Fat	5.2g	32g
of which saturates	1.6g	10g
Carbohydrates	6g	39g
of which sugars	1.8g	11g
Protein	7.0g	43g
Salt	0.39g	2.4g
Fibre	2.3g	14g

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High protein 1/3 daily fibre 4 of 5 a day

Bold Bean Co Beef Meatballs with Ve'duja Butter Beans & Pine Nuts

Name: Bold Bean Co Beef Meatballs with Ve'duja Butter Beans & Pine Nuts - Recipe Box
Brand: Mindful Chef
Price: 15.50 GBP
Availability: InStock

Prep time: 20 mins

Total time: 30 mins

Cuisine: Italian

Food group: Beef

Dig into goodness with Mindful Chef x Bold Bean Co. Here you’ll make your own meatballs, made with tender British beef mince, then simmer in a vibrant and hearty stew, starring creamy passata, creamy Queen Butter Beans, fresh-cut basil, leafy spinach and fiery ‘ndujia. To finish, sprinkle generously with a fragrant pine nut crumb - for the perfect crunch! There is nothing more comforting than beans.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Pull out a large saucepan, a small frying pan, a medium bowl, a measuring jug & a sieve

Prep & fry

Dice the courgette into 1cm chunks. Finely dice the onion. Finely chop or crush the garlic. Roughly chop the parsley
In the medium bowl, combine the beef with half the 'nduja and half the garlic. Season with a pinch of salt and pepper
Mix and form into 10 even-sized meatballs (5 for 1 person)
Heat the large saucepan with 1 tsp oil on medium high-heat. Once hot, add the meatballs and cook for 3 mins, turning frequently
Add the courgette and onion and cook for another 3-4 mins, until browned and softened. Season with salt and pepper

Simmer the meatballs

Stir the remaining garlic into the pan and cook for another 1 min
Add the passata, the half jar of butter beans (with their stock), the remaining 'nduja (add less if you prefer less heat), half the parsley and 100ml water (50ml for 1 person)
Bring to the boil, then lower the heat and simmer for 15 mins, until the sauce has thickened and the meatballs are cooked through

Toast the pine nuts

Meanwhile, rinse the spinach. Finely chop the pine nuts
Heat the small frying pan on medium heat. Once hot, add the pine nuts and toast for 2-3 mins, tossing regularly, until golden. Season with a pinch of salt, then remove from the heat

Finish & plate up

Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
When ready, stir the spinach into the saucepan until wilted. Season to taste. Add a splash of water if it's a little thick
Share the meatballs and beans between bowls. Sprinkle with the pine nut crumb and the remaining parsley