Our Favourite Recipes
Baked Pesto Meatballs
Add a herbaceous twist to homemade meatballs with Sacla' Classic Basil Pesto and a sprinkle of fresh Parmesan. Slowly baked in a bubbly tomato sauce, spiked with Sacla' Sun-Dried Tomato Pesto and Sacla' Roasted Pepper Pesto, they're perfect over pasta.
Buon Appetito
Ingredients
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
Method
- In a large bowl, mix together all the meatball ingredients, apart from the seasoned flour and oil
- Take golf-ball sized amounts of the mixture and roll into balls, then roll them in the seasoned flower, dusting of any excess
- Preheat the oven to 200°C/180°C fan
- Heat the oil in a large frying pan over a medium-high heat and brown the meatballs for about 5 minutes
- Shake the pan to turn them so that they brown evenly all over
- Tip the meatballs into a large ovenproof dish or roasting tray. Leave to one size while you make the sauce
- Pour away all but 1 tbsp of fat from the frying pan
- Over a medium heat, fry the sliced onion for 10 minutes, until softened and golden
- Add the tomatoes and season with a little salt and pepper
- Bring to a gentle simmer, stir in the Sacla’ Pesto, if using, then pour over the top of the meatballs
- Bake in the oven for 20 minutes until the meatballs are cooked through and the sauce is bubbling
