1-2Tbspolive oildepending on how fatty your meat is
The Sauce
400gcan of chopped tomatoes
1large onionsliced
half eachgreen and red capsicum, sliced, fresh or chargrilled
2tomatoesin rounds, or handful roasted
2Tbspsundried tomato paste
1Tbspolive oilif needed
salt and pepper to taste
Instructions
Mix all the meatball ingredients (apart from the oil) in a large bowl.
Make medium sized balls, you should get about 2 dozen.
Heat the oil on medium high heat and brown the meatballs, turning them, for about 2 minutes each side. Do this in batches, no overcrowding as you want the meatballs to fry not stew.
Place all the meatballs, in a single layer, in a large, oven proof dish and turn the oven on to 180˚C (350˚F).
We'll be using the same pan for the sauce. If there is much fat left, tip all but 1 tbsp of it out. Add the 1 tbsp of olive oil if not. Heat this on medium heat.
Fry the onions for about 5 minutes until soft.
Add everything else in and bring to a simmer. Check seasoning.
Pour this sauce all over the meatballs and bake in the hot oven for 25-30 minutes, at which point the sauce will be bubbling at the edges.
Serve with pasta, bread or rice.
Some mozzarella will go very nicely if serving the Baked Pesto Meatballs with pasta or bread.