Beef, feta and pesto meatballs

Author: Liz Macri - Recipe Writer & Editor

Photographer: John Paul Urizar

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Light but filling, these high-protein meatballs are quick to make and are guaranteed to fly off the table.

Serves: 25

Time to make: 25 mins

Hands-on time: 15 mins

Ingredients

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2 slices wholemeal bread, crusts removed, torn
¼ cup reduced-fat milk
1 small brown onion, grated
500g extra-lean beef mince
1 egg, lightly beaten
70g reduced-fat feta
1½ tablespoons basil pesto
2 teaspoons olive oil
Fresh basil leaves, to serve
½ cup tomato basil pasta sauce, warmed, to serve

Instructions

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1 Place bread in a large bowl. Add milk. Stand for 5 minutes. Add onion, mince, egg, feta and pesto, mixing well to combine. Roll level tablespoons of mixture into balls and transfer to a plate.

2 Heat oil in a large frying pan over medium-high heat. Add meatballs and cook, turning, for 7–8 minutes or until browned and cooked through. Transfer meatballs to a serving plattter. Garnish with basil and serve with warmed tomato sauce.

Nutrition Info (per serve)

Calories 55 cal

Kilojoules 231 kJ

Protein 6.1 g

Total fat 2.5 g

Saturated fat 0.8 g

Carbohydrates 1.8 g

Sugar 0.8 g

Dietary fibre 0.4 g

Sodium 99 mg

Calcium 31 mg

Iron 0.6 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.

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