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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


brown onion

2 clove


1 punnet




1 packet

beef mince

1 packet

fine breadcrumbs


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


1 cube

beef stock

1 bag

baby spinach leaves

1 packet

grated Parmesan cheese


Not included in your delivery

olive oil

¼ tsp





2 tsp

brown sugar

10 g


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
Utensilsarrow down iconarrow down icon
Large Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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.


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!


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.


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.


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!


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