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Oven-roasted meatballs with kale pesto and mozzarella
Oven-roasted meatballs with kale pesto and mozzarella
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
"Create delicious meatballs by baking them in a cheesy tomato sauce, and topping off with flavorful storebought pesto."
Ingredients:
  • 500g beef mince
  • 1 egg
  • 75g breadcrumbs
  • 65g kale
  • 4 garlic cloves, roughly chopped
  • 1 bunch oregano, leaves picked
  • 1 red onion, finely chopped
  • 700g btl Mutti Tomato Passata
  • 100g mozzarella
  • Basil leaves, to serve
Instructions:
  • Preheat the oven to 200C. In a bowl, mix together mince, egg, breadcrumbs, pesto, one-quarter of the chopped garlic, and roughly chopped half of the oregano. Season the mixture and shape it into 6cm meatballs.
  • In a deep ovenproof frypan over medium heat, heat oil until shimmering. Add the meatballs and cook for 6-7 minutes, turning occasionally, until they are beautifully browned. Transfer the cooked meatballs from the pan and set aside for later.
  • Sauté onion and the rest of the garlic in the pan for 3 minutes until softened. Pour in tomato passata, season to taste, and bring to a simmer.
  • Place the meatballs back in the pan and sprinkle generously with cheese and the rest of the oregano. Bake in the oven for 15-20 minutes until the meatballs are fully cooked and the cheese is melted and bubbly.
  • Garnish with additional pesto and fresh basil leaves for extra flavor.

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