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Beef & Basil Pesto Meatballs

Beef & Basil 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 flavour boost. Served with a simple tomato sauce on top of spaghetti (and we haven’t forgotten the cheese!), this is an Italian-inspired bowl everyone will love!

Allergens:GlutenEggMilkTree Nuts

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

Preparation Time45 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½

brown onion

2 clove

garlic

1 punnet

basil

1

zucchini

1 packet

beef mince

1 packet

fine breadcrumbs

(ContainsGluten)

1 packet

basil pesto

(ContainsMilk, Tree NutsMay be present Egg)

1 packet

spaghetti pasta

(ContainsGlutenMay be present Egg, Soy)

½ sachet

dried oregano

1 box

passata

1 cube

beef stock

1 bag

baby spinach leaves

1 packet

grated Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

¼ tsp

salt

1

egg

(ContainsEgg)

2 tsp

brown sugar

10 g

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3636 kJ
Fat30.1 g
of which saturates12.4 g
Carbohydrate90.1 g
of which sugars15.1 g
Dietary Fibre0 g
Protein53 g
Cholesterol0 mg
Sodium1229 mg
The average adult daily energy intake is 8700 kJ
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). Finely chop the garlic. Pick and thinly slice the basil leaves. Grate the zucchini.

2

In a medium bowl, combine the beef mince, fine breadcrumbs, salt, egg and basil pesto. Using damp hands, take a heaped spoonful of the beef mixture and gently shape into a small meatball. Transfer to a plate and repeat with the remaining mixture. You should get about 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 boiling water and cook until ‘al dente’, 10 minutes. Reserve 1/2 cup pasta water, 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 mediumhigh heat. Cook the beef meatballs, in batches, until browned, 5-6 minutes (the meatballs will continue cooking in step 5). Transfer to a plate and set aside.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

4

Return the frying pan to a medium-high heat and add another drizzle of olive oil, if needed. Add the onion, garlic, dried oregano (see ingredients) and zucchini and cook until softened, 5 minutes. Add the passata, butter, brown sugar and some reserved pasta water (1 1/2 tbs for 2 people / 1/4 cup for 4 people). Crumble the beef stock (1 cube for 2 people / 2 cubes for 4 people) into the sauce and bring to the boil.

5

Add 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 to the pan, increase the heat to high and cover with a lid or foil until just wilted, 1 minute. Gently stir to combine. Season to taste.

TIP: Add more reserved pasta water to your sauce if it's dry!

6

Divide the spaghetti and meatballs between plates. Top with the tomato sauce and sprinkle with the grated Parmesan cheese to serve.