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Necessity is the mother of invention

I came up with this banger of a recipe on a summery Saturday night, when I had some minced beef I needed to use, and all the pesto ingredients were staring me in the face, begging not to be ignored another night.

It really does take 30 minutes from woe to go (including the pesto). The meatballs are supercharged with good fats and antioxidants from the lovely greens, nuts and Extra Virgin Olive Oil. And - most importantly - they are moist and incredibly delicious!

My children honestly fell upon them and were gobbling them down at a rate before they even hit the plates (it was about 8.30 by this stage after all). So gratifying!

low fodmap swapsies

If onion and garlic are not your friend, simply swap out the garlic in the pesto for 1.5 tsp garlic infused oil, and swap the onion for finely chopped spring onion tips (the green bits).

How to serve pesto meatballs

Okay, so the recipe I’ve posted below shows you how to make the pesto, the meatballs and then make it into a lightening quick dinner by adding a jar of tomato based sauce. But here’s some other ideas:

1. Drain the meatballs on absorbent paper once cooked, and refrigerate to serve later on a grazing platter or at a picnic.

2. Keep leftover meatballs and sauce to make into a meatball sub, in a crunchy bread roll with a slice of cheese and some lettuce.

3. Serve with Greek salad for a lower carb lunch or dinner.

4. Pop into your lunch box for a quick high protein snack.

I really hope you give these a go and let me know how they go down with your crew!