Steamed Beef Meatballs with Sundried Tomato Pesto Pasta

SERVES: 4
PREPARATION TIME:
 15 minutes
COOKING TIME: 28 minutes  
STANDING TIME: 5 min. 
LEVEL OF DIFFICULTY: Easy 
COST: Low

INGREDIENTS:

  • 250g short pasta
  • 2 medium (350-400g) zucchini, made into spirals with Handy Spiral

MEATBALLS:

  • 250g lean beef mince
  • 1 small clove garlic, crushed
  • 1 egg
  • ¼ cup panko or dried breadcrumb
  • ¼ cup grated parmesan cheese

PESTO:

  • 1 cup sundried or semi dried tomatoes plus ¼ cup of the oil
  • 1 clove garlic, peeled
  • ½ cup basil leaves
  • ¼ cup grated parmesan cheese
  • 2 tablespoons balsamic vinegar

OPTIONAL:

  • For a more intense red colour, add some roasted capsicum or a tablespoon of tomato paste or passata.
  • You can substitute half of the tomatoes with pitted marinated olives.

METHOD:

  1. Place pasta into the base of a Micro Urban Large. Cover with cold water up to the fill line. Cook in microwave on high/100%/900 watts for 16 minutes, or until tender. Drain in Large Shielded Colander. Keep warm.
  2. Place meatball ingredients and a good pinch of salt into a Mixing Bowl and mix well. Roll into 16 small meatballs. Fill base of Micro Urban Large with 400ml cold water. Place Large Shielded Colander inside. Add meatballs. Add Shielded Cover and cook on high for 11-12 minutes, or until tender. Place zucchini into Low Colander and add during the last 3 minutes of cooking time.
  3. Place Pesto ingredients into an Extra Chef fitted with triple blade attachment. Lock in cover and pull cord several times until finely chopped.
  4. Toss pasta with meatballs, zucchini and pesto. Season to taste. Serve with more grated cheese.