Preparation time 20 minutes, cooking time 20 minutes.

 

1) Make meatballs.

2) Heat oil in large frying pan, cook meatballs in batches until browned all over. Drain on absorbent kitchen paper.

3) Cook garlic and sliced onion in same pan, stirring, until onion softens. Add wine, bring to a boil. Reduce heat, simmer, uncovered, about 5 minutes or until mixture is reduced by half. Add sauce and stock, bring to a boil.

4) Return meatballs  to pan, reduce heat, simmer, uncovered about 10 minutes or until meatballs are cooked through. Stir in basil.

5) Meanwhile, cook pasta in large saucepan of boiling water, uncovered until just tender, drain.

6) Divide pasta among serving bowls, top with meatballs and sauce, serve with cheese.

Meatballs: using hands, combine mince, pepper, chopped onion, garlic, parsley, egg, breadcrumbs, rind and pesto in large bowl, roll level tablespoons of mince mixture into balls. Freeze half of the meatballs.

Serves 4, per serving 30.7g fat, 3442kj