12 meatballs (I totally cheat and buy them)
½ red pepper
2 tsps. chilli pesto (you could use any red pesto)
Grated Mozzarella (or any cheese you have to hand)
Ground black pepper and salt to taste
Serves 2 generously.
- Fry the meatballs and vegetables until the meatballs are browned and the onion and courgette begin to soften. Add the chilli pesto and season. Stir together well.
- Place in an oven proof dish and cover generously with mozzarella.
- Bake for 20 minutes or until golden brown (we like ours a bit on the crispy side as you can see in the photo).
- Serve with salad or try it with Twisted Cabbage.
This dish always reminds me of lasagne but without the pasta, the taste is very similar. It’s useful for using up odd bits of veg in the fridge.