Beef & Fetta Meatballs with Kale Pesto Pasta

ingredients

• 500 g lean beef mince
• 400 g V2 plant based mince
• 80 g feta cheese
• 70 g Monash FODMAP certified bread (breadcrumbs)
• 4 g flat leaf parsley, chopped
• 14 g tomato paste
• 250 g cherry tomatoes
• 375 g gluten free pasta
• red wine vinegar, to drizzle
• 40 g kale, chopped
• 5 g basil leaves
• 25 g pecorino, finely grated
• 18 g garlic-infused olive oil
• 55 g olive oil
• 20 g lemon juice
• 42 g pepitas (pumpkin seeds)

method

Step 1

Preheat the oven to 220°C. Line a baking tray with baking paper.

Step 2

Make the pesto by placing the kale, pecorino, pepitas and basil into a food processor. Process until finely chopped. With the motor running, gradually add the olive oil and lemon juice in a thin, steady stream until combined. Set aside.

Step 3

Combine the beef mince, feta, breadcrumbs, parsley and tomato paste in a bowl and season to taste. Roll tablespoon-sized portions of the mixture into balls. Place on the lined tray and lightly spray with olive oil. Bake for 10 minutes, then turn the meatballs, add the cherry tomatoes to the tray, and bake for a further 10 minutes or until the meatballs are cooked through.

Step 4

While the meatballs are baking, cook the pasta according to the packet instructions. Just before draining, reserve about 80 ml of the cooking water.

Step 5

Return the drained pasta to the cooking pot and add the pesto along with the reserved pasta water, mixing to coat evenly. Portion into serving bowls, top with the meatballs and tomatoes, and drizzle with a small amount of red wine vinegar before serving.