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Meatball Coup

Meatball Coup

The perfect winter warmer. Melt in the mouth juicy meatballs cooked in a wonderful beef bone broth loaded with veggies and beans for added protein and fibre.


For the meatballs
400g beef mince
1 onion, finely chopped
1 clove garlic, minced
1 egg, whisked
1 tsp dried oregano
40g fresh breadcrumbs

The rest
1 600g jar butter beans including the liquid
1 leek, roughly chopped
1 carrot, diced
1 stick of celery, finely sliced
100g kale, stalks removed and roughly chopped
1 onion, finely diced
3 cloves garlic, minced
1 tbsp sun-dried tomato puree
1 tbsp sweet paprika
1 tbsp dried oregano
1 tsp chilli flakes
800ml beef bone broth/stock
squeeze of lemon
1 tbsp the Govemor extra virgin olive oil


Prepare the meatballs by placing all the ingredients into a large mixing bowl, season with salt and pepper. Mix together with your hands until everything is well mixed but don't over work them or they will become tough, shape into 12 meatballs.

Heat 1 tbsp EVOO in a large frying pan to a medium heat, add the meatballs. Cook for 10-15 mins, tossing regular until meatballs are browned and cooked through. Remove with a slotted spoon and set aside in a dish.

In the same pan add the onion and garlic and saute for 4 minutes, add the carrot, celery and leeks and cook for 10-15 minutes until softened. Add the paprika, oregano and chilli, stir then return the meatballs to the pan and add the beef broth/ stock. Bring to the boil, add the beans and the kale, reduce to a simmer for 5 minutes until kale is wilted. Serve immediately.