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

More weights & measures

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

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 55cal

Kilojoules 231kJ

Protein 6.1g

Total fat 2.5g

–Saturated fat 0.8g

Carbohydrates 1.8g

–Sugars 0.8g

Dietary fibre 0.4g

Sodium 99mg

Calcium 31mg

Iron 0.6mg

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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