Ingredients
500g beef mince
1 egg
3/4 cup (75g) fresh breadcrumbs
1/4 cup (65g) kale pesto (from delis) or basil pesto, plus extra to serve
4 garlic cloves, roughly chopped
1 bunch oregano, leaves picked
1 tbs olive oil
1 red onion, finely chopped
700ml tomato passata (sugo)
1 cup (100g) grated mozzarella
Basil leaves, to serve
Directions
1
1. Preheat oven to 200°C. Combine mince, egg, breadcrumbs, pesto and one-quarter chopped garlic in a bowl. Roughly chop half the oregano and add to beef mixture. Season, then form into 6cm meatballs.
2
2. Heat oil in a deep ovenproof frypan over medium heat. Add the meatballs and cook, turning, for 6-7 minutes until browned all over. Remove from pan and set aside.
3
3. Add onion and remaining garlic to pan and cook, stirring, for 3 minutes or until softened. Add tomato passata, season, then bring to a simmer.
4
4. Return meatballs to pan and scatter with cheese and remaining oregano. Bake for 15-20 minutes until meatballs are cooked through and cheese is bubbling.
5
5. Serve with extra pesto and basil leaves.