Pesto Meatballs with Pasta

• 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

1. 1Mix the pork mince with the pesto, 20g Parmesan, egg, panko, salt and black pepper until just bound. Roll into about 20 even balls.
2. 2Cook the spaghetti in well-salted boiling water until al dente. Reserve a big mugful of pasta water before draining.
3. 3Heat 1 tbsp olive oil in a wide pan. Brown the meatballs in two batches for 3–4 minutes per batch, turning, then lift out.
4. 4Add 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.
5. 5Return 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.
6. 6Toss 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