Georgina Hayden’s recipe for sausage meatballs with beans and caramelised peppers

Georgina Hayden’s sausage meatballs with caramelised peppers and cannellini beans. Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay.

For such a short ingredients list, this recipe is packed with flavour and something I cook almost weekly for my family (with slight variations). Using sausagemeat instead of mincemeat means instant flavour, and you can use whatever sausages you like (I love the ones with lots of fennel). You could serve this as is, on toast (think nostalgic beans on toast with sausages), or even substitute the beans for mini pasta shells – it’s a malleable and forgiving dish.

Sausage meatballs with caramelised peppers