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Cheesy meatballs with sundried tomato pesto

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Looking for a new weeknight dinner option? Whip up our Cheesy meatballs with sundried tomato pesto recipe. Served with spaghetti, it’s a wholesome dish the entire family will enjoy.

  • Serves6
  • Cook time35 minutes
  • Prep time20 minutes

Ingredients

  • 1kg Coles Australian 3 Star Beef Mince
  • 1 small brown onion, coarsely grated
  • ½ cup (130g) tomato pesto
  • 2 tbs finely chopped oregano
  • ½ cup (50g) packaged breadcrumbs
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1 tbs olive oil
  • 700g jar tomato passata
  • ¼ cup coarsely chopped basil
  • 500g spaghetti
  • 1 cup (100g) grated mozzarella
  • Oregano leaves, extra to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine mince, onion, pesto, oregano, breadcrumbs and egg in a large bowl. Season. Roll the mixture into 24 even-sized meatballs.
  2. Step 2

    Heat half the oil in a large ovenproof frying pan over medium heat. Cook half the meatballs for 5 mins, turning occasionally, or until browned all over. Transfer to a plate. Repeat with remaining oil and meatballs.
  3. Step 3

    Add pasta sauce and basil to the pan. Bring to the boil. Reduce heat to low and return meatballs to the pan. Cook for 20 mins or until meatballs are cooked through and sauce has thickened slightly.
  4. Step 4

    Meanwhile, cook spaghetti in a pan of salted boiling water following packet directions. Drain. Preheat a grill to high. Sprinkle the meatballs with mozzarella cheese and grill for 5 mins or until cheese melts and is golden brown. Top with extra oregano leaves. Serve meatballs with spaghetti.

    Cheesy meatballs with sundried tomato pesto

    Cheesy meatballs with sundried tomato pesto
    • Serves6
    • Cook time35 minutes
    • Prep time20 minutes
    Ingredients
    • 1kg Coles Australian 3 Star Beef Mince
    • 1 small brown onion, coarsely grated
    • ½ cup (130g) tomato pesto
    • 2 tbs finely chopped oregano
    • ½ cup (50g) packaged breadcrumbs
    • 1 Coles Australian Free Range Egg, lightly whisked
    • 1 tbs olive oil
    • 700g jar tomato passata
    • ¼ cup coarsely chopped basil
    • 500g spaghetti
    • 1 cup (100g) grated mozzarella
    • Oregano leaves, extra to serve
      Description

      Looking for a new weeknight dinner option? Whip up our Cheesy meatballs with sundried tomato pesto recipe. Served with spaghetti, it’s a wholesome dish the entire family will enjoy.

      Method
      1. Step 1

        Combine mince, onion, pesto, oregano, breadcrumbs and egg in a large bowl. Season. Roll the mixture into 24 even-sized meatballs.
      2. Step 2

        Heat half the oil in a large ovenproof frying pan over medium heat. Cook half the meatballs for 5 mins, turning occasionally, or until browned all over. Transfer to a plate. Repeat with remaining oil and meatballs.
      3. Step 3

        Add pasta sauce and basil to the pan. Bring to the boil. Reduce heat to low and return meatballs to the pan. Cook for 20 mins or until meatballs are cooked through and sauce has thickened slightly.
      4. Step 4

        Meanwhile, cook spaghetti in a pan of salted boiling water following packet directions. Drain. Preheat a grill to high. Sprinkle the meatballs with mozzarella cheese and grill for 5 mins or until cheese melts and is golden brown. Top with extra oregano leaves. Serve meatballs with spaghetti.