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Cheesy meatballs with sundried tomato pesto
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Cheesy meatballs in savory tomato pesto sauce - a satisfying meal for any appetite.
Ingredients:
  • 1kg 3 Star Beef Mince
  • 1 small brown onion, coarsely grated
  • 130g pesto
  • 40.00 ml oregano, finely chopped
  • 50g breadcrumbs
  • 1 Free Range Egg, lightly whisked
  • 700g jar tomato passata
  • 62.50 ml basil, coarsely chopped
  • 500g spaghetti
  • 100g mozzarella
  • Oregano leaves, extra to serve
Instructions:
  • In a large bowl, mix together mince, onion, pesto, oregano, breadcrumbs, egg, and seasonings. Shape the mixture into 24 evenly-sized meatballs.
  • In a large ovenproof frying pan, heat half of the oil over medium heat. Cook half of the meatballs for 5 minutes, turning occasionally, until they are browned all over. Transfer to a plate and repeat the process with the remaining oil and meatballs.
  • Pour in the pasta sauce and sprinkle fresh basil into the pan. Bring it to a boil, then lower the heat and add the meatballs back in. Simmer for 20 minutes until the meatballs are fully cooked and the sauce thickens slightly.
  • Cook spaghetti in a pan of salted boiling water according to package directions, then drain. Preheat grill to high. Sprinkle meatballs with mozzarella cheese and grill for 5 minutes until cheese is melted and golden brown. Finish with extra oregano leaves, then serve meatballs with spaghetti.

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