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Field and Forest Meat'less Balls with Fennel and Cannellini Beans

Prep time

10 Minutes

Bake time

35 Minutes


2 Hungry People or 3 Smaller Portions

Reference Intake

reference intake for field and forest meatless balls

Dietary info

Suitable for Vegetarians


May Contain Nuts
Contains Celery

This delicious Field and Forest one pan dish is comforting, easy to make and perfect for those participating in Meatless March...


  • 8-10 Field and Forest Foods Meat’less Balls
  • 1 Tin of Cannellini Beans
  • 1 Tsp Fennel Seeds
  • 1 Tsp Dried Thyme
  • 1 Tbsp Olive Oil
  • 1 Onion (Finely Chopped)
  • 2 Carrots (Chopped)
  • 1 Fennel Bulb (Trimmed and Sliced)
  • 1 Garlic Clove
  • 1 Tbsp of Tomato Puree
  • 400ml Vegetable Stock
  • Salt and Pepper
  • Parsley to Garnish



Throw the Field and Forest Meat’less balls into a roasting tin and drizzle with oil. Bake for around 10 mins until they are getting a little colour.


Add the chopped onion, carrot, fennel and another little drizzle of oil, season with salt and pepper and return to oven for 6 mins.


Add the tomato puree, garlic, thyme, fennel seeds and give another good stir and return to oven for 5mins just to cook off the tomato puree and let the flavour blend.


Next, add the drain can of cannellini beans and the stock, give it another stir and add the lid to the roasting pan or cover in foil and bake for 15-20 mins till everything is tender and the liquid has reduced in a thicker sauce.


Spoon into a large bowl, as this is comfort food after all! Sprinkle over some fresh parsley and serve with some wedges of bread. Enjoy!