Baked meatball casserole with sweet paprika beans

Serves: 4
Course: Main Course
Cooking Time: 0 hr 50 mins
  • 1tbsp sunflower oil
  • 1 packet meatballs x 12 (360g)
  • 1 packet smoked bacon lardons (125g)
  • 2 cloves of garlic, peeled and thinly sliced.
  • 1 tin of chopped tomatoes (400g)
  • 150mls concentrated chicken stock
  • 1tsp paprika
  • 1 large tin of baked beans (400g)
  • 1tbsp maple syrup
  • 1tbsp Worcestershire sauce
  • A few dashes of Tabasco (smoked chipotle version if possible)
  • Salt and black pepper

1. Set the oven to 185 degrees.

2. Heat the oil in a wide oven-proof pot. When it is gently smoking add the meatballs and the bacon, then colour everything for five minutes or so. Add the garlic, give it a gentle swish around the pan, then add the tomatoes, stock and paprika.

3. Bring to a simmer and cook for five minutes or so, then add the beans, maple syrup, Worcestershire sauce and Tabasco smoked chipotle.

4. Season, bring to a simmer once again, then pop in the oven for 25 minutes until a light crust starts to form.

5. Serve with rice, mash or even toast.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford