One-pan Cheesy Beef Meatballs

Add the beef mince, Dijon mustard, dried oregano, salt and black pepper to a large bowl. With clean hands, knead until all the ingredients are fully combined. Divide the mixture into 8 pieces and shape each piece into a meatball.

Heat a large pan over a medium-high heat with a generous drizzle of oil. Once hot, add the meatballs and fry for 5-7 min or until browned all over and cooked through. Transfer the meatballs to a plate and reserve the pan (no need to wash it!).

Peel and finely chop the red onion. Peel and mince the garlic. Peel and grate the carrot. Pick and finely chop the basil leaves (reserve some for garnish). Drain and rinse the white beans and pinto beans.

Return the reserved pan to a medium-high heat. Once hot, add the onion and carrot with a pinch of salt. Fry for 5 min until softened. Once softened, add the garlic and fry for 1 min further.

Add the tomato passata, sugar, cooking cream and measured water. Reduce the heat to medium and simmer, covered, for 4 min. Add the white beans, pinto beans, fresh basil and meatballs and simmer for 2 min further, uncovered until the meatballs are warmed through. Season generously with salt and pepper.

Sprinkle the pan with the grated mozzarella. Remove the pan from the heat and cover with a lid. Set aside until the cheese melts. Once melted, divide the meatballs, and creamy bean stew among plates. Garnish with the reserved basil and serve immediately.