LEN­TIL AND BEEF MEAT­BALLS WITH PESTO SPAGHETTI

YOU Best Recipes: Budget - - Be Meat Savvy -

SERVES 4 Prepa­ra­tion time: 15- 20 min Chill­ing time: 30 min Cook­ing time: 15- 20 min

MEAT­BALLS

250 g beef mince 250 ml ( 1 c) brown lentils, cooked, or 1 can ( 410 g), drained 1 onion, grated 2 car­rots, peeled and grated 2 slices brown bread, crusts re­moved, soaked in milk 1 egg salt and freshly ground black pep­per

PESTO SPAGHETTI

500 g spaghetti 15 g fresh pars­ley 15 g fresh rocket 60 ml ( ¼ c) sun­flower seeds, toasted 45- 60 ml ( 3- 4 T) lemon juice 125 ml ( ½ c) olive oil ex­tra olive oil

TO FIN­ISH

125 ml ( ½ c) cake flour oil for shal­lowfry­ing 1 Meat­balls Mix the mince, lentils, onion, car­rots, bread and egg and sea­son to taste with salt and pep­per Chill for at least 15 min­utes Shape into balls and chill for an­other 15 min­utes 2 Pesto spaghetti Cook the spaghetti un­til just done, drain and set aside 3 Blitz the pars­ley, rocket, sun­flower seeds, lemon juice and olive oil in a food pro­ces­sor Toss half the pesto and a gen­er­ous dash of olive oil with the spaghetti 4 To fin­ish Roll the meat­balls in the flour and fry in heated oil un­til done 5 Place the spaghetti in a serv­ing dish, ar­range the meat­balls on top and spoon over the re­main­ing pesto Serve with Parme­san cheese and cherry toma­toes, if pre­ferred

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