MEATBALLS WITH SUNDRIED TOMATO PESTO
INGREDIENTS
- 1 pack Rana Sundried Tomato Pesto
- 240 gr minced beef
- 240 gr minced pork
- 30 gr Parmigiano Reggiano, grated
- 40 gr breadcrumbs
- 70 ml milk
- 1 egg
- chopped parsley
- a pinch of salt and black pepper
METHOD
Combine the minced beef and pork in a large bowl. Add grated Parmigiano Reggiano, breadcrumbs, milk, eggs, parsley and mix well. Season with salt and pepper. Form small 30g balls of the mixture. Cook the meatballs in a non-stick pan with a little oil until cooked through. Add Sundried Tomato Pesto and continue cooking over low heat for approximately 5 minutes.
INGREDIENTS
SERVINGS
-
+
- 1 pack Rana Sundried Tomato Pesto
- 240 gr minced beef
- 240 gr minced pork
- 30 gr Parmigiano Reggiano, grated
- 40 gr breadcrumbs
- 70 ml milk
- 1 egg
- - chopped parsley
- - a pinch of salt and black pepper
METHOD
Combine the minced beef and pork in a large bowl. Add grated Parmigiano Reggiano, breadcrumbs, milk, eggs, parsley and mix well. Season with salt and pepper. Form small 30g balls of the mixture. Cook the meatballs in a non-stick pan with a little oil until cooked through. Add Sundried Tomato Pesto and continue cooking over low heat for approximately 5 minutes.
