Whip up a healthy weeknight meal for the entire family.


  • 1 pack Perfectly Balanced Beef, Sweet Potato and Kale Meatballs

  • 1tbsp olive oil

  • 3 garlic cloves, finely chopped

  • 1 red onion, finely chopped

  • 700ml tomato passata

  • 1 cup grated mozzarella

  • 1 bunch basil

  • Pinch of oregano

  • Kale Pesto

  • 85g pine nuts, toasted

  • 85g parmesan, coarsely grated, plus extra to serve (optional)

  • 3 garlic cloves

  • 75ml extra virgin olive oil

  • 85g kale

  • Juice of 1 lemon


  • 1.

    Preheat oven to 200C.

  • 2.

    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.

  • 3.

    Add garlic and onion to pan and cook stirring for 5 minutes, until slightly soft.

  • 4.

    Add tomato passata to the pan, season with salt and pepper and bring to a simmer.

  • 5.

    Return meatballs to the pan, and top with mozzarella cheese and oregano. 

  • 6.

    Bake in oven for 10 minutes, until the meatballs are cooked through and cheese is bubbling. 

  • 7.

    In the meantime, blend the kale pesto ingredients in a food processor.

  • 8.

    Serve meatballs and top with kale pesto, parmesan and fresh basil. 

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 605kj
  • Fat Total 49g
  • Saturated Fat 10g
  • Protein 20g
  • Carbohydrate 28g
  • Sugar 12g
  • Sodium 262mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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