5g fibreper serving
41g proteinper serving
Pesto Meatballs with Pasta
Tangles of spaghetti under burnished meatballs, basil torn over the top and Parmesan drifting down onto the hot sauce.
Ingredients
Serves 4- 500 gpork mince
- 1egg, beaten
- 40 gpanko breadcrumbs
- 2 tbspolive oil
- 3 tbspgreen pesto, jarred
- 40 gParmesan, finely grated, divided
- 1 x 400gtin chopped tomatoes
- 4cloves garlic, finely sliced
- 1 tspchilli flakes
- 350 gspaghetti
- 20 gfresh basil, torn
- Fine salt and black pepper
Method
- Mix the pork mince with the pesto, 20g Parmesan, egg, panko, salt and black pepper until just bound. Roll into about 20 even balls.
- Cook the spaghetti in well-salted boiling water until al dente. Reserve a big mugful of pasta water before draining.
- Heat 1 tbsp olive oil in a wide pan. Brown the meatballs in two batches for 3–4 minutes per batch, turning, then lift out.
- Add the remaining oil to the pan. Tip in the garlic and chilli flakes and cook for 1 minute, until fragrant but not coloured. Pour in the chopped tomatoes, season well and simmer for 5 minutes until glossy.
- Return the meatballs to the sauce, cover and simmer for 5–8 minutes, or until the centre of the largest reaches 75°C for 30 seconds.
- Toss the spaghetti through the sauce with a splash of pasta water. Scatter with the basil and remaining 20g Parmesan.
Per serving
- kcal
- 851
- protein
- 40.7g
- fibre
- 4.7g
- carbs
- 78g
- fat
- 40.5g
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