Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep meatballs
Drain, squeeze and chop all of the mozzarella into a total of 6/9/12 pieces. Peel and grate the red onion. Add the mince, onion, oregano, garlicpowder and Worcestershire sauce to a large mixing bowl. Season with salt. With clean hands, knead until all the ingredients are fully combined.
2 Shape meatballs
Divide the mixture into 6/9/12 pieces. Shape each piece into a meatball, with a piece of mozzarella in the middle. Take care when doing this, the meatballs shouldn't have cracks or they will burst open. Refrigerate.
Trim and finely chop the springonion. Peel and finely chop the carrot. Peel and mince the garlic. Remove the kale from its stem and chop it roughly.
Heat a large non-stick pan over a medium heat with a generous drizzle of oil. Once hot, add the meatballs, springonion and carrot to the pan and fry for 4-5 min or until the carrot is softened and the meatballs are browned. Add the garlic and fry for 30 sec further.
Add the water, stockcube, balsamicvinegar, tomatopaste and kale to the pan and simmer for 12 min or until the meatballs are cooked through. Turn the meatballs half way through cooking. Season to taste with the pesto and pepper and salt.
Meanwhile, grate the Parmesan. Serve the meatballs and the broth in shallow bowls and garnish with the grated Parmesan.