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Receta Meatballs With Olive And Pesto Pasta

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Raciónes: 4


Cost per serving $0.32 view details
  • 450 gm premium quality coarse pork sausages
  • 2 Tbsp. extra virgin olive oil
  • 350 gm red onion sliced
  • 225 gm dry pappardelle noodles
  • 1 x salt and freshly grnd black pepper
  • 125 gm black olives
  • 2 x level tbsp minced fresh parsley or possibly chives (or possibly a mix of both)
  • 2 x level tbsp pesto sauce snipped and whole chives to garnish


  1. Slit the sausages from top to bottom with a sharp knife then peel off the skin.
  2. Break each sausage in half and roll each piece into a ball then flatten slightly with floured hands.
  3. Place the meatballs at one end of a large roasting tin and place the onions at the other.
  4. Drizzle the onions with oil and toss.
  5. Place the tin on the floor of the roasting oven with the meatballs towards the back where it is hottest.
  6. Bake for 12 to 15 min till the meatballs are golden brown undemeath.
  7. Turn the meatballs over toss the onions and return to the oven again with the meatballs towards the back for a further 12 to 15 min. Pour off the surplus fat immediately.
  8. To cook the pasta bring a large pan of salted water to the boil.
  9. Add in the pasta and return to the boil uncovered.
  10. Transfer to the simmering oven for the time recommended on the packet instructions. Drain and return to the pan.
  11. Stir the olives herbs and pesto into the pasta heat for 1 minute then add in the meatballs and onions and any juices which have collected in the tin.
  12. Season with pepper.
  13. To avoid breaking up the meatballs shake the pan gently over the heat rather than stirring.
  14. Serve at once gamished with chives.
  15. Look out for nicoise olives that are much smaller than the more familiar varieties but have a wonderful flavour. To release the olives natural juices put them m a polythene bag and lightly crush them with a rolling pan.
  16. A squeeze of lemon juice sprinkled over the fnished dish will sharpen the flavours if the pesto sauce is very salty. Really good meatballs made with chopped meat and plenty of flavourings such as garlic herbs and spices are delicious with pasta. An easy way to make meatballs is to buy a packet of premium quality sausages (now available in butchers and supermarkets) then skin them and roll the stuffing into balls.
  17. Serves 4


Nutrition Facts

Amount Per Serving %DV
Serving Size 120g
Recipe makes 4 servings
Calories 397  
Calories from Fat 375 94%
Total Fat 41.85g 52%
Saturated Fat 5.92g 24%
Trans Fat 0.0g  
Cholesterol 1mg 0%
Sodium 75mg 3%
Potassium 111mg 3%
Total Carbs 5.92g 2%
Dietary Fiber 0.8g 3%
Sugars 3.75g 3%
Protein 1.33g 2%
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