Advertisement
Home FOOD

Pesto meatball traybake

A one-tray bake.

Meatballs can be made one day ahead. Place on a tray lined with baking paper, cover and refrigerate until ready to cook.

Advertisement

Serves: 4

Prep & Cook: 45 mins

Ingredients

  • 1 medium eggplant (350g), cut into 3cm pieces
  • 2 large zucchini (300g), thickly sliced diagonally
  • 1 large red capsicum, cut into thick strips
  • 2 cloves garlic, crushed
  • ¼ cup olive oil
  • 100g smooth feta, coarsely crumbled
  • Rocket leaves and toasted crusty bread, to serve

MEATBALLS

  • 500g pork and veal mince
  • ¼ cup packaged dried breadcrumbs
  • 1 egg
  • 150g tub basil pesto dip

Method

1. To make meatballs, place mince, breadcrumbs, egg and 2 tblsps dip in a large bowl. Season with salt and pepper and mix until well combined. Roll level tablespoons of mixture into balls.
2. Place eggplant, zucchini, capsicum and garlic in a large, non-stick roasting pan. Drizzle over oil. Toss well to coat. Spread in an even layer. Nestle meatballs amongst vegetables.
3. Cook in a very hot oven (220C) for 20 minutes. Remove. Scatter over feta.
4. Cook in same oven for a further 5 minutes, or until meatballs are cooked and vegetables are tender.
5. Combine remaining pesto with 1 tblsp water in a bowl.
6. Drizzle pesto mixture over meatballs. Serve with rocket and crusty bread.

Advertisement

Related stories


Want the latest food content?

Sign up to our Food Newsletter for recipes tips, advice and offers.

Disclaimer: By joining, you agree to our Privacy Policy & Terms of Use

Advertisement
Advertisement