Beef, feta and pesto meatballs
- 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
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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)
Total fat 2.5g
–Saturated fat 0.8g
Dietary fibre 0.4g
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