Sundried Tomato Pesto Meatballs with Classic Tomato sauce

Preparation 10 mins
Cooking 12 mins
Serves 4


  • 200g Spaghetti
  • 500g lean beef mince
  • 1/3 cup DOLMIO Sundried Tomato Pesto 165g
  • 1 onion, grated
  • 2 tbsp finely chopped flat-leaf parsley
  • 1 tbsp olive oil
  • ½ jar DOLMIO Classic Tomato Sauce 550g
  • ½ cup parmesan cheese, grated

Cooking instructions

Cook spaghetti according to pack instructions.

Combine mince, pesto, onion and 1 tbsp of the parsley into a bowl. With clean hands mix ingredients together well and roll into balls about walnut size.

Heat oil in a large frying pan over a medium-high heat and pan-fry pesto balls for about 10-12 minutes. Turn occasionally to lightly brown meat
all over.

Add Classic Tomato sauce and parsley to the pan and heat through.

Serve meatballs over spaghetti and garnish with parmesan cheese.