Baked Pesto Meatballs

On the table in 50mins

Serves 4


For the meatballs: 

  • 500g beef mince
  • 1 large red onion, 1/3 finely chopped
  • 50g breadcrumbs
  • 25g fresh Parmesan, grated
  • 1 egg, lightly beaten
  • 1 Jar Sacla’ Classic Basil Pesto
  • 3 tbsp. fresh Parsley, chopped
  • 1 tbsp. olive oil
  • 5 tbsp. plain flour, seasoned with salt and black pepper

For the sauce:

  • 1 tbsp. Olive oil
  • 2 sliced onions
  • 400g canned chopped tomatoes
  • Salt & black pepper to taste
  • ½ Sacla’ Sun-Dried Tomato Pesto
  • ½ Sacla’ Roasted Pepper Pesto
  • ¼ (optional) Sacla’ Fiery Chilli Pesto


  1. In a large bowl, mix together all the meatball ingredients, apart from the seasoned flour and oil
  2. Take golf-ball sized amounts of the mixture and roll into balls, then roll them in the seasoned flower, dusting of any excess
  3. Preheat the oven to 200°C/180°C fan
  4. Heat the oil in a large frying pan over a medium-high heat and brown the meatballs for about 5 minutes
  5. Shake the pan to turn them so that they brown evenly all over
  6. Tip the meatballs into a large ovenproof dish or roasting tray. Leave to one size while you make the sauce
  7. Pour away all but 1 tbsp of fat from the frying pan
  8. Over a medium heat, fry the sliced onion for 10 minutes, until softened and golden
  9. Add the tomatoes and season with a little salt and pepper
  10. Bring to a gentle simmer, stir in the Sacla’ Pesto, if using, then pour over the top of the meatballs
  11. Bake in the oven for 20 minutes until the meatballs are cooked through and the sauce is bubbling

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