Baked meatballs with kale pesto and spelt pasta

Photographer: Steve Brown

This wholesome baked meatball pasta combines lean beef, hidden vegetables and a vibrant kale pesto for a family-friendly dinner that's packed with goodness.

Serves: 4

Time to make: 40 mins

Ingredients

More weights & measures

400g lean beef mince
1 carrot, finely grated
1 zucchini/ courgettezucchiniX, finely grated
½ bunch fresh dill leaves, finely chopped
100g parmesan, grated
2 x 400g cans chopped tomatoes
2 cups kale, roughly chopped
2 tablespoons olive oil
400g wholemeal spelt pasta, (we used spirals)
8 cups mixed salad leaves, dressed with Balsamic vinaigrette, to serve (see HFG tip)

Instructions

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1 Preheat the oven to 200°C.

2 In a large bowl, combine beef, carrot, zucchini, dill and 2 tablespoons of the parmesan. Roll into 8 meatballs. Pour tomatoes into a medium baking dish and top with meatballs. Spray with olive oil and bake for 20 minutes.

3 Make the kale pesto. Bring a small pot of water to the boil. Add kale and boil for 10 minutes. Drain and place into a small blender. Blend kale and remaining parmesan with enough olive oil to make a smooth pesto.

4 Meanwhile, cook pasta according to packet instructions, drain and stir into the meatball dish. Serve meatballs with kale pesto and salad on the side.

HFG tip

Make Balsamic vinaigrette by mixing 1 part vinegar with 1 part olive oil.

Nutrition Info (per serve)

Calories 726 cal

Kilojoules 3037 kJ

Protein 48 g

Total fat 28 g

Saturated fat 10 g

Carbohydrates 64 g

Sugar 11 g

Dietary fibre 15 g

Sodium 461 mg

Calcium 529 mg

Iron 9 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.