Fresh herb mixture - rosemary/thyme/sage - dried oregano
2 white onions, finely chopped
Pesto Courgetti/Pan-fried vegetables-
2-3 packs courgetti
PESTO- 2 packs basil, parmesan, olive oil
1 broccoli
500g chestnut mushrooms
3 bell peppers
1 aubergine
1 pack kale
To serve-
Pack parsley - pack basil (finely chopped)
3 lemons (quartered to decorate - extra to serve), Crème fraiche, Boursin (ail et fines herbes)
Instructions
MEATBALLS-
1. Heat oven to 200 deg.
2. Place meatballs in lightly oiled oven tray and roast until nicely
browned, turning once (about 20 minutes).
3. Remove and set aside.
TOMATO SAUCE-
1. Finely chop all herbs (reserve couple entire 'sprigs' of each herb).
2. Heat olive oil in deep pan.
3. Fry onion on high heat until browned and see-through.
4. Lower heat and add tinned tomatoes.
5. Add all fresh chopped herbs, dried oregano and fresh 'sprigs'.
Season LIGHTLY with pepper. Add small glass of water.
6. Leave to simmer on low heat (about 25 minutes), topping up with
water if becoming too thick.
7. Once simmered, combine meatballs and sauce.
8. Place combined meatballs and sauce in oven dish and bake for
about 15 minutes (200deg) until sauce thickens (add small glass of
water before baking if already too thick.
PESTO, COURGETTI, VEGETABLES-
PESTO-
1. Place basil, olive oil and grated parmesan in food processor until all
blended. reserve.
2. Roast kale (oven 200deg.) until slightly crispy.
3. Chop all vegetables (broccoli into small florets) and pan-fry until all
browned and softened (adding mushrooms 5 minutes before end).
4. Add kale to vegetables and fry a little longer until kale 'flattens' all
combined.
COURGETTI (only to be prepared before serving)-
1. Combine courgetti and prepared pesto.
2. In plates- Arrange tbsp of vegetables, 'dots' of boursin, tsp of crème fraiche and layer
with courgetti and then another layer of vegetables, finishing with
some more boursin, crème fraiche and grated parmesan.
3. Place meatballs and sauce in plate (also with a little boursin).
4. When ready to serve, heat each plate in microwave until very hot.
Serving
Suggestions
Serve with finely chopped basil/parsley, squeeze of lemon juice and drizzle of olive oil all over! - dollop of creme fraiche on meatballs/courgetti.
Originally Submitted
1/3/2017
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