Mediterranean Mozzarella Meatballs in Pesto Rosso Sauce
hidden courgette! | over couscous with parsley & Sicilian-style herbs- 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
- Grate the courgette. Place a clean tea towel in a sieve. Add half of the courgette and a pinch of salt, then allow to drain.
- Chop the parsley.
- In a bowl, combine the drained courgette with the panko, the mince and half each of the cheese and parsley. Season with salt and pepper.
- Shape into six meatballs per person.
- Meanwhile, 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 herbs and the extra virgin olive oil, then fluff through the couscous with a fork to separate the grains.
- Chop the onion in the meantime.
- 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, covered.
- Stir the pesto rosso and the water for sauce, then 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.
