Turkey Meatball and Butter Bean Bake

Instructions

1. 1

   Preheat the conventional oven to 200°C / 400°F with a rack in the middle. Mince the garlic, roughly chop the spinach and finely dice the mozzarella. Drain and rinse the butter beans; the listed 480 g is their drained weight, usually from two 400 g cans.

2. 2

   In a 4-liter oven-safe baking dish, stir together the crushed tomato, butter beans, spinach, olive oil, half the garlic, 1 tsp oregano, 0.5 tsp salt and 0.25 tsp black pepper. Use the ingredients cold; no liquid preheating is needed.

3. 3

   In a bowl, beat the egg with a fork. Add the turkey, breadcrumb, remaining garlic, 1 tsp oregano, 0.25 tsp salt and 0.25 tsp black pepper. Mix gently until combined, then shape into 16 evenly sized meatballs. Nestle the raw meatballs into the sauce in a single layer, leaving their tops exposed.

4. 4

   Cover the dish tightly with foil and bake for 30 minutes at 200°C / 400°F.

5. 5

   Carefully remove the foil, scatter the mozzarella over the meatballs and bake uncovered at the same temperature for 15–20 minutes, until the sauce is bubbling and the cheese has melted. Check the centers of several meatballs with a food thermometer: each must reach at least 74°C / 165°F. If necessary, continue baking in 5-minute intervals until that temperature is reached.

6. 6

   Divide the meatballs, beans, spinach and sauce among four plates, allowing four meatballs per person. Serve each portion with 50 g bread.