Recipe: Meatballs with Sun-dried Tomato Pesto Sauce

Super easy one but guaranteed wow factor with your guests and kids alike.

Cooking Time: 30 – 45 mins

Serves: 4


500g minced beef

100g wholemeal breadcrumbs

2 eggs, beaten

3 tbsp Sun-dried Tomato Pesto (the best on the market and the one I use all the time is by Italian brand Sacla’)

fresh chopped parsley

3 tbsp oil

1 small brown onion, chopped

350g jar of Sacla’ Whole Cherry Tomato and Basil pasta sauce

200g spaghetti

First mix together the minced beef, breadcrumbs, eggs, Sacla’ Sun-dried Tomato Pesto and chopped parsley.

Then heat one tablespoon of oil in a saucepan and cook the onion for about 5 minutes until soft. Allow it to cool before adding it to the mince mixture.

Then make up 15 small meatballs.

Next heat the oil in a frying pan over a medium heat and cook the meatballs for 15-20 minutes until they’re brown and cooked through.

Cook the spaghetti. Drain, return to the pan and stir in Sacla’ Whole Cherry Tomato and Basil sauce. Return to the heat until the pasta sauce is heated through.

Finally, lay the meatballs on the bed of spaghetti and sauce and garnish them with parsley.

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