Whip up a healthy weeknight meal for the entire family.
Preheat oven to 200C.
Heat olive oil in an ovenproof frypan over medium heat. Add the meatballs and cook, for 5 minutes or until browned all over. Remove from pan and set aside.
Add garlic and onion to pan and cook stirring for 5 minutes, until slightly soft.
Add tomato passata to the pan, season with salt and pepper and bring to a simmer.
Return meatballs to the pan, and top with mozzarella cheese and oregano.
Bake in oven for 10 minutes, until the meatballs are cooked through and cheese is bubbling.
In the meantime, blend the kale pesto ingredients in a food processor.
Serve meatballs and top with kale pesto, parmesan and fresh basil.
Exclusive recipe courtesy of Perfectly Balanced.
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