Description
Sausage Fennel Meatballs with Creamy Tomato Butter Beans is a flavorful Italian-inspired main course featuring tender meatballs made with Italian sausage and fennel, simmered in a rich tomato and creamy butter bean sauce. This hearty skillet dish offers a comforting blend of savory and aromatic elements, perfect for a satisfying meal.
Ingredients
Scale
Meatballs
- 1 pound Italian sausage (casings removed)
- 1/2 cup breadcrumbs
- 1 egg
- 1/2 small fennel bulb, finely chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil
Sauce and Beans
- 1 can (15 ounces) butter beans, drained and rinsed
- 1 can (14 ounces) crushed tomatoes
- 1/3 cup heavy cream
- 1 tablespoon tomato paste
- 1/2 teaspoon dried oregano
- Fresh basil or fennel fronds for garnish (optional)
Instructions
- Prepare the meatball mixture: In a large bowl, combine the Italian sausage, breadcrumbs, egg, chopped fennel, garlic, Parmesan cheese, crushed red pepper flakes if using, salt, and pepper. Mix gently until just combined without overworking the mixture.
- Form meatballs: Shape the mixture into small meatballs about 1 to 1.5 inches in diameter, ensuring they are evenly sized for uniform cooking.
- Brown the meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches to avoid overcrowding, and cook them until browned on all sides, approximately 6 to 8 minutes in total. Once browned, transfer the meatballs to a plate and set aside.
- Prepare the sauce base: In the same skillet, add the tomato paste and cook, stirring, for 1 minute to develop its flavor.
- Add tomatoes and beans: Stir in the crushed tomatoes, dried oregano, and drained butter beans. Allow this mixture to simmer gently for 5 minutes so the flavors meld.
- Incorporate cream and finish cooking: Stir in the heavy cream until the sauce is smooth and creamy. Return the browned meatballs to the skillet, cover, and simmer uncovered for 10 minutes, or until the meatballs are fully cooked through and the sauce has thickened.
- Garnish and serve: Remove from heat and garnish with fresh basil or fennel fronds if desired. Serve the meatballs hot with the creamy tomato butter bean sauce.
Notes
- For a lighter option, substitute the Italian sausage with chicken or turkey sausage.
- Serve with crusty bread or over creamy polenta for a complete meal.
- Ensure not to overmix the meatball mixture to keep them tender.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
