Meatballs with Cannellini Cream

Name: Meatballs with Cannellini Cream
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 30
Ingredients: Ground pork 0.7 lb; Ground beef 7.1 oz; Shallot minced 1; Garlic 1 clove; Eggs 1; Powdered cumin 1 tsp; Sweet Paprika ½ tsp; Powdered coriander ½ tsp; Mint chopped to taste; Parsley minced to taste; Fine salt to taste; Extra virgin olive oil to taste; Precooked Cannellini beans drained 1 ¼ cup; Garlic 1 clove; Rosemary to taste; Extra virgin olive oil to taste

it de es fr br

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 20 min
Cook time: 20 min
Makes: 30 pieces
Cost: Average

PRESENTATION

Recipe by
Cooker Girl

Looking for a fresh twist on a classic Italian dish? Well, you've gotta try these meatballs with cannellini bean cream! Traditional Italian meatballs usually come with tomato sauce, but this version takes a global spin. And listen, we're adding spices like cumin, coriander, and paprika. These spices give the meat a bold flavor, turning each bite into an adventure. Instead of the usual sauce, we’re going for a creamy white bean sauce made from cannellini beans. Now, these beans are a staple in Italian kitchens—especially in the northern regions. They're just so smooth and tender, offering a rich alternative to mashed potatoes.

The creamy texture of the cannellini bean cream balances those spices perfectly, making it a moist and satisfying dish that’s both innovative and comforting. Not every second course in Italy takes this path, but more and more modern chefs are embracing global influences. Which is great. Compared to the meatball recipe with red sauce, this one really emphasizes a mix of textures and flavors. The white bean purée is silky and mild, and it complements those juicy meatballs like a dream.

Visually, the contrast between the golden meatballs and the pale, smooth bean base is stunning. Really, it is. Some even go for vegetarian meatballs because the bean-based sauce is hearty enough to stand alone. Whether you're after a healthy meatball recipe or just something different for a weeknight dinner, this dish is definitely worth trying. It feels new but still carries that Italian vibe, thanks to familiar beans and herbs. The combination of tender meat, creamy beans, and that spice kick is way, way better than you'd expect. So, why not shake up your routine and give these meatballs with cannellini bean cream a shot? For real, it's a tasty fusion that brings a taste of Italy—with a twist—to your table.

INGREDIENTS

Ground pork 0.7 lb (300 g)

Ground beef 7.1 oz (200 g)

Shallot 1 - minced

Garlic 1 clove

Eggs 1

Powdered cumin 1 tsp

Sweet Paprika ½ tsp

Powdered coriander ½ tsp

Mint to taste - chopped

Parsley to taste - minced

Fine salt to taste

Extra virgin olive oil to taste

for the cannellini cream: Precooked Cannellini beans 1 ¼ cup (300 g) - drained; Garlic 1 clove; Rosemary to taste; Extra virgin olive oil to taste

Preparation

How to prepare Meatballs with Cannellini Cream

To prepare the meatballs with cannellini cream, place the ground beef and pork in a bowl, then add the egg 1, the spices 2, the minced shallot, and garlic 3.

Add chopped parsley and mint as well 4. Knead with your hands 5 to combine the mixture 6, then adjust the salt.

Form walnut-sized meatballs and transfer them to a tray 7. Heat the oil in a pan 8 and place the meatballs inside 9.

Cook the meatballs 10 until golden, turning them occasionally, it will take about 10 minutes. Meanwhile, prepare the cannellini cream: in a pot, heat a drizzle of oil with the crushed garlic in its skin 11 and rosemary 12.

As soon as the oil is lukewarm, add the cannellini beans you have previously rinsed 13. Sauté them briefly, then pour in some water 14 and cook for about ten minutes, just enough time to flavor them. At the end of cooking, remove the garlic and rosemary 15.

Blend with an immersion blender 16 to obtain a creamy consistency 17. Quickly pass the meatballs over some paper towels to remove the excess oil, then place them on the cannellini cream. Garnish with a pinch of coriander, paprika, and a few mint leaves: your meatballs with cannellini cream are ready to be served 18!

Storage

You can store the meatballs in the refrigerator for a couple of days, in an airtight container or covered with plastic wrap.

The meatball mixture can be stored in the refrigerator for 34 hours.

You can freeze the meatballs, raw or cooked, after letting them cool down completely.

The cannellini cream can be stored in the refrigerator for a couple of days. It can be frozen after cooking.

Advice

You can use dried cannellini beans, making sure to soak them for at least 12 hours before boiling.

For the translation of some texts, artificial intelligence tools may have been used.