cooking sketch (COOK TIME: 60+ min)

cooking sketch Medium


  • 140 g Mutti Pesto Style Stir Through Red Tomato (half the jar)
  • 500 g pork and veal mince
  • 1 cup ⁄2dried breadcrumbs
  • 1 cup ⁄2grated parmesan cheese
  • 1 egg (beaten)
  • Salt and pepper to season
  • 220 g cherry or baby bocconcini (drained)

For Sauce

  • 140 g Mutti Pesto Style Stir Through Red Tomato (half the jar)
  • 2 x400g Mutti Passata Gastronomia
  • Cherry Tomatoes
  • Chilli (optional)
  • 2 tablespoons extra virgin olive oil
  • Salt (sugar and black pepper for seasoning)
  • 500 g spaghetti or bucatini
  • Plus parmesan cheese and basil to serve
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Pesto meatballs made with red tomato pesto: Method

  1. First make the meatballs as they need some time to firm up in the fridge. Mix the Mutti Pesto Style Stir Through Red Tomato with the mince, breadcrumbs, cheese and egg and season with a bit of salt and pepper. I cook a little bit to test it for seasoning, adding more salt and pepper if needed.
  2. Take a ball of the mince mixture and flatten out in your palm. Place the cherry bocconcini in the centre and roll up the sides and enclose completely making sure there are no cracks. Place on a tray and repeat with the remaining mixture. Place in the fridge for 30 minutes.
  3. While the meatballs have about 5 minutes to go, start the sauce. Place the Mutti Pesto Style Stir Through Red Tomato, the 2 bottles of Mutti Passata Gastronomia Cherry Tomatoes, chilli and olive oil in a very large saucepan and bring to a simmer. Place the meatballs in this mixture and place the lid on and simmer for 15 minutes. Gently spoon the sauce over the meatballs halfway through. Don’t worry if some of the meatballs open up with the cheese.
  4. Place the pasta onto boil while the meatballs are simmering and cook until al dente. Rinse the pasta under cold water and then place on serving plates and spoon the meatballs and sauce over. Add parmesan cheese and basil,

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