Sausage Meatballs With Borlotti Beans, Fennel & Mozzarella

1 tbsp olive oil, plus extra if needed

1 brown or red onion, thinly sliced

1 fennel bulb, thinly sliced

2 garlic cloves, crushed

1 tbsp tomato purée

400g (14oz) can chopped or cherry tomatoes

1 tsp dried oregano or mixed herbs

570g (1lb 4½oz) jarred borlotti beans, with their bean stock

1 tsp red wine vinegar or balsamic vinegar (optional)

Pinch of caster sugar (optional)

150g (5½oz) fresh mozzarella, drained and torn into pieces (optional)

Salt and pepper

Green salad to serve

For the Meatballs: 

400g (14oz) sausage meat or good-quality sausages, skins removed

1 garlic clove, finely grated

1 tsp fennel seeds, lightly crushed

½–1 tsp dried chilli flakes, adjust to taste

2 tbsp finely chopped parsley or chives, plus extra for garnish

For the Creamy Polenta:

600ml (20fl oz) milk, plus a little more if needed

100g (3½oz) instant polenta

100g (3½oz) salted butter

50g (1¾oz) Parmesan cheese

Pinch of cayenne pepper

Zest of 1 lemon (optional)

2 tbsp chopped chives, to serve

Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.

Begin by making the meatballs. In a large bowl, mix together all the meatball ingredients, stirring until well combined. Using your hands, form the mixture into small meatballs, each about the size of a golf ball.

Heat the olive oil in a large ovenproof saucepan over a medium heat. Add the meatballs (in batches so you don’t overcrowd the pan) and cook for 8–10 minutes, turning occasionally until golden brown on all sides – they don’t need to be fully cooked yet. Don’t stress if they fall apart a little, but if they are really sticking, add a splash more oil. Once cooked, use tongs to remove the meatballs to a plate, leaving all their juices and nuggets of flavour in the pan.

Add a little more olive oil to the pan if needed, then add the onion and fennel, along with a pinch of salt, and cook for 10–15 minutes, stirring occasionally, until soft and beginning to caramelise at the bottom of the pan. Add the garlic and cook for another 2 minutes until fragrant.

Stir in the tomato purée and cook for 1–2 minutes, then add the chopped tomatoes and dried oregano. Season and stir to combine. Simmer for 5–7 minutes, allowing the flavours to meld and the sauce to thicken slightly.

Now add the borlotti beans, along with their bean stock, and bring to a simmer. At this point, taste the sauce; if it needs a bit more acidity, add the vinegar, or if it needs a bit more sweetness, add a pinch of sugar.

Nestle the browned meatballs back into the pan among the beans. Tear the fresh mozzarella over the top of the dish, transfer the pan to the oven and bake for 10–12 minutes, or until the meatballs are cooked through and the mozzarella is melted and golden.

Meanwhile, make the creamy polenta. Bring the milk to a gentle boil in a saucepan. Gradually whisk in the polenta, still on a medium heat, until the mixture is as thick as mashed potatoes. If it looks too thick, loosen with a splash more milk. Once it's creamy, remove from the heat and stir in the remaining ingredients. Sprinkle with the chives just before serving.

Scatter the parsley or dill over the meatballs and serve with the creamy polenta and a fresh green salad.