Oven-roasted meatballs with kale pesto and mozzarella
Prep
10m
Cook
30m
serves
4
Phoebe Wood's weeknights are about maximum flavour in minimum time. This rich meatball tray bake is a life saver after a long day at work.
Ingredients (11)
- 500g Woolworths Beef Mince
- 1 egg
- 3/4 cup (75g) fresh breadcrumbs
- 1/4 cup (65g) kale pesto (from delis) or basil pesto, plus extra to serve
- 4 garlic cloves, roughly chopped
- 1 bunch oregano, leaves picked
- 1 tbs olive oil
- 1 red onion, finely chopped
- 700ml tomato passata (sugo)
- 1 cup (100g) grated mozzarella
- Basil leaves, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Preheat oven to 200°C. Combine mince, egg, breadcrumbs, pesto and one-quarter chopped garlic in a bowl. Roughly chop half the oregano and add to beef mixture. Season, then form into 6cm meatballs.
-
2.Heat oil in a deep ovenproof frypan over medium heat. Add the meatballs and cook, turning, for 6-7 minutes until browned all over. Remove from pan and set aside.
-
3.Add onion and remaining garlic to pan and cook, stirring, for 3 minutes or until softened. Add tomato passata, season, then bring to a simmer.
-
4.Return meatballs to pan and scatter with cheese and remaining oregano. Bake for 15-20 minutes until meatballs are cooked through and cheese is bubbling.
-
5.Serve with extra pesto and basil leaves.
Reviews
Join the conversation
Log in Register