Spaghetti Meatballs with Lemon Parsley Pesto

For the Spaghetti Meatballs, preheat the oven to 200 °C. Cook the spaghetti according to package instructions. Meanwhile, for the pesto, blend lemon juice, grated lemon zest, olive oil, Parmesan cheese and parsley, but set aside some parsley for sprinkling beforehand. Season the pesto with salt and pepper.

Warm up the minced meatballs in a form in the preheated oven covered with aluminum foil in about 7 minutes. If necessary, pour a little water into the mold so that they do not become dry. When the spaghetti is cooked, drain the water and mix the pasta with the lemon parsley pesto. Serve the spaghetti and the minced meatballs in deep plates with parsley and possibly the Spaghetti Meatballs sprinkled with grated Parmesan.

Preparation Tip:

These Spaghetti Meatballs are from the cookbook "The 2-Day Kitchen" and are the leftover version of the recipe Meatballs in Indian Tomato Sauce.

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