Cheesy Italian lamb & pesto meatballs with feta salad
Appliance/Function:
Equipment
- 2 Large bowls
- 1 Frypan
Ingredients
Meatballs
- 1 carrot
- 600 g lamb mince or beef mince
- 1 tbsp Italian herbs
- 1 egg
- 1 tbsp flour or gluten-free flour
- 1 tbsp olive oil
Salad
- 1 baby cos lettuce
- 1 cucumber
- 250 g cherry tomatoes
- 50 g feta cheese
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
Sauce
- 420 g pasta sauce
- 2 tsp soy sauce
- 2 tsp maple syrup
- ½ cup mozzarella cheese
- ½ cup basil pesto or similar
Instructions
Make meatballs
- Grate 1 carrot into a large bowl. Add 600 g lamb mince, 1 tbsp Italian herbs, 1 egg, 1 tbsp flour and a pinch of salt. Using damp clean hands mix until well combined. Use a ¼ cup measure to shape the mixture into walnut-sized balls.
Cook meatballs
- Heat 1 tbsp olive oil in a frypan on medium heat. Cook meatballs for about 10 minutes, turning frequently, until browned but not cooked through.
Make salad
- While the meatballs are cooking add to a large bowl as you go - roughly chop 1 baby cos lettuce. Cut 1 cucumber in half and thinly slice. Slice 250 g cherry tomatoes in half. Crumble in 50 g feta cheese. Then add 1 tbsp balsamic vinegar and 1 tbsp olive oil, season with salt and pepper and toss to combine.
Make sauce
- Add 420 g pasta sauce , 2 tsp soy sauce, and 2 tsp maple syrup to the meatballs and continue to cook for 4-5 minutes until thickened and the meatballs are cooked through. Season to taste with salt and pepper. Grate over ½ cup mozzarella cheese and add dollops of the basil pesto over top. Cover the pan with a lid, and cook until cheese is melted.
To serve
- Divide the cheesy Italian meatballs with sauce between plates and serve with the feta salad on the side.
Nutrition
Calories: 703kcal | Carbohydrates: 20g | Protein: 36g | Fat: 54g | Saturated Fat: 21g | Cholesterol: 172mg | Sodium: 1251mg | Potassium: 689mg | Fiber: 4g | Sugar: 11g | Calcium: 273mg | Iron: 5mg