Creamy Chilli Pesto Meatballs

Name: Creamy Chilli Pesto Meatballs
Yield: 3 servings
Ingredients: 500 g beef mince, 5% fat; 1 tbsp any oil; 0.5 brown onion, grated; 1 tbsp red chilli pesto; 10 g breadcrumbs; 1 tbsp chopped fresh parsley; 1 tsp ground paprika; 1 tsp Italian style herbs; 1 tsp onion granules; 1 tsp garlic granules; salt and pepper (to taste); 0.5 brown onion, chopped; 2 large garlic cloves, chopped; 150 g baby spinach; 130 ml single cream; 150 ml hot vegetable stock or water; 3.5 tbsp chilli pesto; 1 tbsp tomato puree; 0.5 tbsp extra virgin olive oil; 1 tbsp plain flour; 1 tsp dried oregano; 1 tsp ground paprika; 0.5 tsp garlic granules; 0.5 tsp onion granules

Yield3 servings

Ingredients

For Meatballs

For Sauce

Directions

1
In a large bowl, combine the ground beef, grated onion, chopped parsley, breadcrumbs, chili pesto, and all the seasonings.
2
Take a small portion of the mixture and roll it between your hands.
3
Heat the oil in the pan, add the meatballs to the pan, and fry for 6-7 minutes over medium-high heat.
4
Continuously turn and cook the meatballs to ensure even browning on all sides.
5
Remove the meatballs from the pan and set them aside.
6
In the same pan, add the chopped onion and cook for 2-3 minutes over high heat until softened.
7
Add the chopped garlic and cook for 1 minute until fragrant.
8
Then stir in the tomato puree, plain flour, and seasonings.
9
Pour in the hot vegetable stock or water, single cream, and chili pesto.
10
Return the meatballs to the pan and mix well.
11
Cover with a lid and simmer over medium heat for 3-4 minutes.
12
Add the baby spinach, mix, and simmer for a few more minutes until the sauce has thickened.
13
Serve with chips, mashed potatoes, rice, or any other desired accompaniment.

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