Serves 4
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  1. Preheat the oven to 220°C/ 200°C fan/ gas mark 7.
  2. Add the beef, onion, beetroot, feta cheese, breadcrumbs, herbs, chilli, four tablespoons of water and a good pinch of salt and pepper to a large mixing bowl. Mix well with clean hands.
  3. Roll the beef mixture into small golf ball size meatballs (approx 16 x 60g), add to a lightly oiled baking tray, and cook for 30 minutes — tossing halfway through cooking time.
  4. Cook the pasta according to pack instructions.
  5. Remove the meatballs from the oven.
  6. Drain the pasta, mix well with the passata and pesto, and add to a 20 x 30cm deep ovenproof dish. Nestle the meatballs in the pasta, top with grated cheese and bake in the oven for 10 minutes until bubbling.
  7. Top with basil and serve.

Nutrition Facts

Per serving: 816kcals, 26.1g fat (12.5g saturated), 90.4g carbs, 20.5g sugars, 55.7g protein, 8.7g fibre, 1.873g sodium