Recipes by Barbara Northwood

Warm Meatball Pesto Salad

Feb 19 04:12pm

Ingredients

1 tblsp olive oil
l 2 zucchini, thickly sliced
l 500g yellow squash, trimmed, quartered
l 1 large red capsicum, chopped
l 100g baby rocket leaves
l 1 cup fresh basil leaves
l 150g tub chunky basil with
cashew and parmesan dip
l 2 tblsps boiling water
Shaved parmesan and extra dip, to serve
Meatballs:
1 1 / 2 tblsps olive oil
1 onion, finely chopped
1 clove garlic, crushed
2 bacon rashers, finely chopped
500g minced veal
1 / 2 cup finely grated parmesan
Salt and pepper, to taste

1. To make meatballs, heat 2 tsps oil in a large non-stick frying pan. Add onion, garlic and bacon. Cook, stirring occasionally, over a high heat, until onion is soft. Transfer to a large bowl. Cool for 10 minutes. Add veal and cheese to bacon mixture. Season with salt and pepper. Mix well. Roll tablespoons of mixture into balls.
2. Heat half the remaining oil in a large non-stick frying pan over medium heat. Add meatballs and cook, turning occasionally, for
8 minutes, or until browned and cooked through. Remove.
3. Heat oil in the same, clean, non-stick frying pan over a high heat. Add zucchini, squash and capsicum. Cook, stirring, for
5 minutes, or until just tender.
4. Place warm vegetables and meatballs in a large serving bowl. Add rocket and basil. Toss gently to combine.
5. Just before serving, drizzle combined dip and water over
salad. Serve topped with shaved parmesan and extra dip, if you like.

2 Comments Report Abuse

1. wendyfiler - Feb 28 01:39pm

try making meat balls with chicken mince and no bacon
very nice

2. hlaurabo - Feb 29 12:21am

meatball with a few pieces of vegetable's leave could be a light soup which could help the people to have enough protain but no getting fat and release the digestion problem from having too much meat. I love the color of that picture but I can not have the food without cook such as vegetable salad.