1. Preheat oven to 190°C (fan 170°C/375°F or gas mark 5).
2. In a bowl, combine ingredients for meatballs, then shape into 20 equal meatballs.
3. Spray a deep casserole pan with cooking oil, brown the meatballs in batches, then set aside.
4. Cook bacon in the same pan until golden. Remove the bacon and keep the fat in the pan.
5. In the bacon fat, sauté the onion, garlic, celery, and carrots until softened (about 4-5 minutes).
6. Deglaze the pan with white wine, scraping up any bits stuck to the bottom.
7. Add bell peppers, thyme, bay leaf, beans, cooked meatballs, bacon, tomato puree, and chicken broth.
8. Mix cornflour with water to make a slurry and stir into the casserole.
9. Bring to a bubble, cover with a lid, and bake in oven for 35-40 minutes.
10. Season with salt and black pepper to taste.
11. Garnish with fresh chopped parsley and extra Parmesan before serving.