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Italian-Style Beef & Pesto Meatballs

Italian-Style Beef & Pesto Meatballs

with Spaghetti & Parmesan

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Change what you know about meatballs by adding a dollop of basil pesto to your mixture for an easy way to add flavour and unbeatable texture. Serve them up with a simple tomato sauce on top of spaghetti and don't forget to add the cheese!

Allergens:GlutenMilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ unit

brown onion

2 clove

garlic

1 bunch

basil

1 unit

carrot

1 packet

beef mince

½ packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

basil pesto

(ContainsMilk, Tree Nuts)

1 packet

spaghetti pasta

(ContainsGlutenMay be presentSoy, Egg)

½ sachet

dried oregano

½ tin

crushed & sieved tomatoes

1 sachet

beef-style stock powder

1 bag

baby spinach leaves

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

1 tsp

brown sugar

10 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3700 kJ
Fat33 g
of which saturates11.5 g
Carbohydrate92.7 g
of which sugars14.4 g
Dietary Fibre0 g
Protein50 g
Cholesterol0 mg
Sodium933 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Lid
Instructionsarrow up iconarrow up icon
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1

Bring a large saucepan of salted water to the boil. Finely chop the brown onion (see ingredients list). Finely chop the garlic (or use a garlic press). Pick and thinly slice the basil leaves. Grate the carrot (unpeeled).

2

In a medium bowl, combine the beef mince, fine breadcrumbs (see ingredients list) and basil pesto. Using damp hands, take a heaped spoonful of the beef mixture and gently shape into a small meatball. Set aside on a plate and repeat with the remaining mixture. You should get 4-5 meatballs per person.

TIP: The pesto makes these meatballs extra tender but also delicate, so handle them carefully!

3

Add the spaghetti to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Reserve some pasta water (1/4 cup for 2 people/ 1/2 cup for 4 people), drain the pasta, then return to the saucepan and drizzle with olive oil to prevent sticking. While the pasta is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the beef meatballs and cook, turning, until browned, 5-6 minutes. Transfer to a plate and set aside.

TIP: The meatballs will continue cooking in step 5!

4

Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the onion, garlic, dried oregano (see ingredients list) and carrot and cook until softened, 3-4 minutes. Add the crushed & sieved tomatoes (see ingredients list), brown sugar, butter and 1/2 of the reserved pasta water. Add the beef stock and bring to the boil.

5

Return the meatballs to the sauce and cover with a lid or foil. Reduce the heat to medium and simmer until the meatballs are cooked through, 6-7 minutes. Add the baby spinach leaves, increase the heat to high and cover until just wilted, 1 minute. Season to taste.

TIP: Add a dash more reserved pasta water if your sauce is too thick!

6

Divide the spaghetti, beef and pesto meatballs and sauce between plates. Sprinkle with the grated Parmesan cheese and basil.