Mediterranean Mozzarella Meatballs in Pesto Rosso Sauce
with hidden veggies for kids: courgette- Gluten
- Tarwe
- Melk (inclusief lactose)
- Cashewnoten
- Mosterd
- Soja
- Lupine
- May contain traces of allergens
- Selderij
- Pinda's
- Noten
With our hidden veggies recipes, you can serve delicious meals that are fresh, easy to make and sneakily packed with the veggies that kids usually push to the side of the plate. Family dinner made stress-free!
Ingredients
½ piece
Courgette
½ piece
Onion
75 g
Wholewheat couscous
(Contains: Gluten, Tarwe May be present: Mosterd, Soja, Lupine)
5 g
Fresh flat leaf parsley
(May be present: Selderij)
½ sachet(s)
Sicilian-style herb mix
20 g
Pesto rosso
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Pinda's, Noten)
15 g
Panko breadcrumbs
(Contains: Gluten, Tarwe)
100 g
Passata
25 g
Shredded mozzarella
(Contains: Melk (inclusief lactose))
100 g
Chicken mince with Mediterranean herbs
Not included in your delivery
½ tablespoon
Extra virgin olive oil
½ tablespoon
Olive oil
175 milliliters
Low sodium vegetable stock
25 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock in a pot or saucepan.
- Remove from the heat and add the couscous. Allow to stand for 8 minutes, covered.
- Stir in the Sicilian-style herbs and the extra virgin olive oil, then fluff through the couscous with a fork to separate the grains.
- Meanwhile, chop the parsley and the onion. Grate the courgette.
- Transfer 50g courgette per person to a clean tea towel and add a pinch of salt.
- Fold up the towel and squeeze out as much liquid as possible, then transfer the courgette to a bowl.
- Add the panko, the mince and half each of the cheese and the parsley.
- Season with salt and pepper, then knead well to combine.
- Shape the mixture into six meatballs per person.
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the meatballs for 3 - 4 minutes.
- Add the onion and the rest of the courgette. Fry for 2 - 3 minutes.
- Add the passata and simmer for 4 minutes over medium heat, covered.
- Finally, stir in the pesto rosso and the water for sauce. Season to taste with salt and pepper.
- Serve the couscous on plates and top with the meatballs in their sauce.
- Garnish with the rest of the parsley and cheese.
