Meatballs with Pesto Spaghetti

Total time: 40 minutes


  • 12oz (360gr) ground beef
  • 3 tbs bread crumbs
  • 1 tbs Dijon-style mustard
  • 1 tbs ketchup
  • 1 tbs red wine
  • 1 tsp basil
  • 1 tsp oregano
  • 1/2 tsp paprika
  • 2/3 cup (6oz, 180ml) chicken stock
  • 4 tbs pesto sauce
  • 4oz, (125gr) spaghetti


  • Cook pasta according to package directions, but drain when there is a minute left of cooking time
  • In a large bowl mix bread crumbs, mustard, ketchup, wine, herbs and paprika.
  • Add beef and mix well.
  • Form into meatballs, about 1.5″ (5cm) in diameter; you should get 16.
  • Heat stock in a large skillet over medium heat. It should be at least 1/4" deep. Add more if needed. 
  • Drop the meatballs in carefully, trying to keep them separate.
  • Cover and simmer until meatballs are done, about 15 minutes.  Stir once or twice.
  • Add pesto, stirring gently to combine.
  • Add pasta and stir well. Simmer for 1 minute, or until sauce thickens a bit.
  • Remove from heat, and serve.