Pesto Meatballs

Super tasty pesto meatballs are great in a chicken broth or a hamburger patty
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Super tasty pesto meatballs are great in a chicken broth or a hamburger patty
We are currently on a serious budget with the wedding coming up and our trip overseas.

This month we’ve challenged ourselves with living off what’s in the fridge & cupboard & only spending $50/wk (or less) on groceries. This would be fine if at the same time I wasn’t trying to be super healthy. We could just carb load on homemade pasta & bread, I have heaps of goodies in the cupboard that’d work wonders with them! But, alas, I must at least try & stick to my goals as much as possible.

Step in Pesto Meatballs in a Chicken Broth. I often buy the big packs of mince & freeze whatever I don’t use, I also had a jar of Pesto I made a couple of weeks ago and decided that Pesto Meatballs sounded delish. I just had to work out what to put them with.

When searching the depths of the freezer for the mince I stumbled across some bags of chicken stock I had made a while ago, and now we have a healthy broth with meatballs in it, add some carrots & zucchini spaghetti & you have a delicious, & healthy meal, that the hubby will even enjoy.

The best part of this meal, or maybe the second best as it was pretty tasty, is the cost. I didn’t have to buy a single thing, everything in the recipe I already had so it definitely gets a ticket from the budgeting department as well.

If you don’t want the zucchini spaghetti, try adding some Vermicelli or Soba noodles. You can also add some different veg to mix it up a bit.

Or if you want to totally mix it up try getting rid of the broth and use the meatballs for hamburger patties! Just double the recipe & follow the extra notes below.

Pesto Meatballs In Chicken Broth
Serves 3
A super tasty & versatile meatball!
Prep Time
30 min
Cook Time
15 min
Prep Time
30 min
Cook Time
15 min
Ingredients
  1. 250g Beef Mince
  2. 2 tbsp Pesto
  3. 1 tbsp Basil, finely chopped
  4. 1 Garlic Clove, crushed
  5. 1 tbsp Pine Nuts
  6. Salt & Pepper
  7. 1 Lt Chicken Stock
  8. 1 Carrot, cut into slithers
  9. 2 Medium Zucchini, turned into spaghetti
Instructions
  1. Combine the mince, pesto, basil, garlic, pine nuts, salt & pepper. Mix well.
  2. Shape the mixture into small meatballs about 1inch in diameter.
  3. Bring the stock to the boil.
  4. Add carrot.
  5. Reduce to a simmer & add the meatballs.
  6. Cook for 5-7minutes. Season to taste
  7. Serve over the zucchini spaghetti.
Notes
  1. If you want to make the meatballs to use on a burger follow them same method but instead of cooking them in the broth fry them up in a pan for 7-10 minutes.
  2. Oh and make them bigger. Otherwise you'll be having teeny tiny burgers!
  3. If the mixture seems to wet & sloppy try adding a tbsp of bread crumbs. This will help dry it out a bit & keep them held together.
Print
CollectivelyME http://collectivelyme.net/
Don’t have a spiralizer to turn that zucchini into spaghetti? Well luckily for you, you can get one here or here.

 

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