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Pork and bean meatballs

These pork and bean meatballs are similar to Hungarian meatballs (fasírt)  but instead of bread and egg, I’ve used beans as the binding agent. Furthermore, I’ve baked them in the oven, but you can fry them if preferred. Serve them with mashed potatoes and gherkins or sauerkraut. They are also perfect for parties, picnics and trips.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 450 g minced pork
  • 1 tin cannellini beans
  • 1 tsp dried oregano or marjoram
  • 1 Tbsp paprika
  • 3 garlic cloves minced
  • 1 small onion grated
  • Salt and pepper to taste

Method
 

  1. Drain the beans and mush them with a fork or masher.
  2. Put the mince in a bowl, add the oregano, paprika, minced garlic, grated onion & salt and pepper, and the mashed beans.
  3. Using your hands, combine the mixture well then rest for 5 minutes.
  4. Heat the oven to 180°C and line a baking sheet with parchment paper,
  5. Using wet hands, make golf-ball-sized meatballs, slightly flatten them, then put them on a plate or straight onto the baking sheet. Spray them with oil, then bake for about 20 minutes or until golden all over. Turn them over after ten minutes of baking.
  6. Alternatively, heat some oil in a frying pan and fry the meatballs until golden. Rest them on a plate lined with a paper kitchen towel.
  7. Serve the meatballs warm or at room temperature with side dishes of your choice.