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Beef and fetta meatballs with spaghetti
Beef and fetta meatballs with spaghetti
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Ingredients:
  • 50g cashew
  • 500g 4 Star Beef Mince
  • 80g fetta, crumbled
  • 75g breadcrumbs
  • 40.00 ml chopped flat-leaf parsley
  • 22.20 gm tomato paste
  • 50.00g parmesan
  • 250g vine-ripened cherry tomatoes
  • 375g Thin Spaghetti
  • 40g chopped kale
  • 82.50 ml firmly packed basil leaves
  • 80ml olive oil
  • 21.00 gm lemon juice
Instructions:
  • Preheat your oven to a toasty 220°C and prepare a large baking tray by lining it with baking paper.
  • Place the kale, basil, parmesan, cashews, and garlic in a food processor and pulse until finely chopped. With the processor running, slowly stream in the oil and lemon juice until well combined.
  • Mix together mince, fetta, breadcrumbs, parsley, tomato paste, and parmesan in a bowl, then season. Shape tablespoons of the mixture into balls and arrange them on a lined baking tray. Spray the meatballs with olive oil spray and bake for 10 minutes. Turn the meatballs, add tomatoes to the tray, and bake for an additional 10 minutes or until meatballs are fully cooked.
  • While the sauce simmers, cook the pasta in a saucepan of boiling water according to the package instructions until al dente. Drain the pasta, saving ⅓ cup (80ml) of the cooking liquid.
  • Toss half of the pesto with the cooked pasta, using some of the reserved cooking liquid. Plate the pasta with the meatballs, tomatoes, fresh basil, and drizzle the remaining pesto over the top.

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