Spaghetti and meatballs is always a winner and this beef and fetta meatballs with spaghetti recipe is prize winner too.
- Serves4
- Cook time20 minutes
- Prep time20 minutes
Ingredients
- 500g Coles Australian 4 Star Beef Mince
- 80g fetta, crumbled
- 1 cup (75g) fresh breadcrumbs (made from day-old bread)
- 2 tbs chopped flat-leaf parsley
- 1 tbs tomato paste
- 1/3 cup (25g) finely grated parmesan
- 250g vine-ripened cherry tomatoes
- 375g Coles Australian Thin Spaghetti
- Basil leaves, to serve
Kale pesto
- 40g chopped kale
- 1/3 cup firmly packed basil leaves
- 1/3 cup (25g) finely grated parmesan
- 1/3 cup (50g) cashews, toasted
- 1 garlic clove, crushed
- 1/3 cup (80ml) olive oil
- 1 tbs lemon juice
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Method
Step 1
Preheat oven to 220°C. Line a large baking tray with baking paper.Step 2
To make the kale pesto, place kale, basil, parmesan, cashews and garlic in a food processor. Process until finely chopped. With the motor running, gradually add the oil and lemon juice in a thin, steady stream until combined.Step 3
Combine mince, fetta, breadcrumbs, parsley, tomato paste and parmesan in a bowl. Season. Roll tablespoons of mixture into balls. Place on the lined tray. Spray with olive oil spray. Bake for 10 mins. Turn the meatballs. Add the tomatoes to the tray. Bake for 10 mins or until meatballs are cooked through.Step 4
Meanwhile, cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain, reserving 1/3 cup (80ml) of cooking liquid.
Step 5
Stir half the pesto through the pasta with the reserved cooking liquid. Serve with the meatballs, tomatoes, basil and remaining pesto.
Beef and fetta meatballs with spaghetti
- Serves4
- Cook time20 minutes
- Prep time20 minutes
Ingredients
- 500g Coles Australian 4 Star Beef Mince
- 80g fetta, crumbled
- 1 cup (75g) fresh breadcrumbs (made from day-old bread)
- 2 tbs chopped flat-leaf parsley
- 1 tbs tomato paste
- 1/3 cup (25g) finely grated parmesan
- 250g vine-ripened cherry tomatoes
- 375g Coles Australian Thin Spaghetti
- Basil leaves, to serve
Kale pesto
- 40g chopped kale
- 1/3 cup firmly packed basil leaves
- 1/3 cup (25g) finely grated parmesan
- 1/3 cup (50g) cashews, toasted
- 1 garlic clove, crushed
- 1/3 cup (80ml) olive oil
- 1 tbs lemon juice
Description
Spaghetti and meatballs is always a winner and this beef and fetta meatballs with spaghetti recipe is prize winner too.
Method
Step 1
Preheat oven to 220°C. Line a large baking tray with baking paper.Step 2
To make the kale pesto, place kale, basil, parmesan, cashews and garlic in a food processor. Process until finely chopped. With the motor running, gradually add the oil and lemon juice in a thin, steady stream until combined.Step 3
Combine mince, fetta, breadcrumbs, parsley, tomato paste and parmesan in a bowl. Season. Roll tablespoons of mixture into balls. Place on the lined tray. Spray with olive oil spray. Bake for 10 mins. Turn the meatballs. Add the tomatoes to the tray. Bake for 10 mins or until meatballs are cooked through.Step 4
Meanwhile, cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain, reserving 1/3 cup (80ml) of cooking liquid.
Step 5
Stir half the pesto through the pasta with the reserved cooking liquid. Serve with the meatballs, tomatoes, basil and remaining pesto.