Sundried Tomato Pesto Meatballs with Classic Tomato sauce
- 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
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.
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