Food & Drink

Make These Green Pesto Baked Meatballs And Win At Life

By Anna Franklyn
29th Sep 2017


Is there anything better than meatballs? Maybe just meatballs that are baked in green pesto. Ummm amazing! Make this recipe from The Wandering Matilda and win at life.



  • Sauce:


Start with the sauce. In a large pot sauté your onion and garlic in some olive oil for 10-15 minutes over a low heat then add the passata, sugar and salt and pepper. Leave it to gently simmer away stirring every now and then.

Turn your oven on to 180 and put a big baking tray on your bench top (you’ll thank me later).

In a mixing bowl, squish all the meatball ingredients together until fully combined then roll into little golf balls and pop on your baking tray (see what we did there? no hand washing required! You’re welcome).

Grab a big non-stick pan and pour in a generous amount of olive oil and over a super high heat add the balls. Caramelise them until golden and charred then pop back on the baking tray. Just worry about colouring them now, this process isn’t to cook them through.

Now head back to your sauce and have a taste. If it’s a bit meh add a touch more sugar and salt to enhance the tomato acidity. Once you’re happy with it, pour it into an ovenproof dish and gently pop the balls in, coating them all in the red deliciousness. If you want, top with cheese then bake for 30-40 minutes!


I make all my meatballs with 50/50 pork and beef mince but if you’re not into one or the other, this will still be yummy with just the one. Chicken mince would also work.

Want more? Try these pulled chicken tacos.

Image credit: Holly Nicholls

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