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.
Easy Pork Meatball, Kale & Butterbean Casserole
A cosy casserole for chilly days. Juicy free-range British pork meatballs, flavoured with rosemary and parsley, sizzled till golden and juicy. Stir into a rich tomato sauce, bubbling away with sundried tomatoes, butterbeans and green leafy kale.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 2 garlic clove
- 1 handful of fresh flat-leaf parsley
- 80g sliced kale
- 40g sundried tomatoes (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 120g chestnut mushrooms
- 200g passata (tomatoes, salt, citric acid)
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 110g baby tomatoes
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 300g free-range pork mince
Nutritional Information
Calories: 664
Protein: 44g
Carbs: 35g
Fat: 36g
Ingredients
- 40g sundried tomatoes (use half) (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 110g baby tomatoes (use half)
- 150g free-range pork mince
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 120g chestnut mushrooms (use half)
- 2 garlic clove
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 1 handful of fresh flat-leaf parsley (use half)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 80g sliced kale (use half)
Nutritional Information
Calories: 653
Protein: 43g
Carbs: 35g
Fat: 35g
Easy Pork Meatball, Kale & Butterbean Casserole
A cosy casserole for chilly days. Juicy free-range British pork meatballs, flavoured with rosemary and parsley, sizzled till golden and juicy. Stir into a rich tomato sauce, bubbling away with sundried tomatoes, butterbeans and green leafy kale.
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Cooking Instructions
Before you start
- Pull out a large mixing bowl, a jug, a sieve & a large frying pan or casserole dish
Make the meatballs
- Finely chop or crush the garlic. Roughly chop the parsley
- In a large mixing bowl, combine the pork, the garlic herb paste, half the parsley and season with salt and pepper
- Mix and form into 10 meatballs
Cook the meatballs
- Heat a large frying pan or casserole dish (we used the 25 cm HexClad Hybrid Pan) with 1 tsp oil on medium heat
- Once hot, add the meatballs and cook for 5 mins, until golden
- Transfer to a plate and set aside
Prep the veg & stock
- Meanwhile, dissolve the stock in a jug with 200ml hot water (100ml for 1 person)
- Drain and rinse the beans. Thinly slice the mushrooms
- Halve the fresh tomatoes and sundried tomatoes
Get your simmer on
- Reheat the meatball pan on medium heat
- Once hot, add the mushrooms and fresh garlic and cook for 3 mins
- Add the sundried tomatoes, beans, passata and stock. Bring to a boil, add the meatballs and cover with a lid
- Simmer for 12 mins, until the meatballs are cooked and the sauce slightly thickened
- 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
Last bits & plate up
- Stir the kale, fresh tomatoes and half the remaining parsley into the pan
- Cook for 3 mins, until the kale has wilted. Season with salt and pepper
- Serve the meatball, kale and bean casserole scattered with the remaining parsley
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