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.
Bold Bean Co Beef Meatballs with Ve'duja Butter Beans & Pine Nuts
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 parsley, leafy spinach and fiery ‘ndujia. To finish, sprinkle generously with fragrant pine nuts - for the perfect crunch! There is nothing more comforting than beans.
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 40g pine nuts
- 80g baby spinach
- 570g queen butter beans (Butter beans in their bean stock (water and salt).)
- 400g passata (tomatoes, salt, citric acid)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 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)
- 500g beef mince (british beef mince (10% fat))
- 5 garlic clove
- 2 onion
- 2 courgette
Nutritional Information
Calories: 577
Protein: 39g
Carbs: 37g
Fat: 28g
Bold Bean Co Beef Meatballs with Ve'duja Butter Beans & Pine Nuts
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 parsley, leafy spinach and fiery ‘ndujia. To finish, sprinkle generously with fragrant pine nuts - for the perfect crunch! There is nothing more comforting than beans.
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Cooking Instructions
Before you start
- Pull out a large saucepan, a small frying pan, a large bowl & a sieve
Prep & fry
- Dice the courgettes into 1cm chunks. Finely dice the onions. 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 16 even-sized meatballs
- Heat the large saucepan with 1 tbsp oil on medium high-heat. Once hot, add the meatballs and cook for 3 mins, turning frequently
- Add the courgette and onion cook for another 3-4 mins, until softened. Season with salt and pepper
Simmer the meatballs
- Stir the remaining garlic and the paprika oregano blend into the pan and cook for another 1 min
- Add the passata, butter beans (with their stock), remaining 'nduja (add less if you prefer less heat) and half the parsley. Bring to the boil, then lower the heat and simmer for 15 mins, until the sauce thickens and the meatballs are cooked through
Toast the pine nuts
- Meanwhile, rinse the spinach
- 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. Allow to cool, then roughly chop
Finish & serve
- 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 meatball sauce until wilted. Taste, and season if needed. Add a splash of water if it's a little thick
- Share the meatballs and ve'duja beans between bowls. Sprinkle with the pine nuts and remaining parsley
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