Baked Meatballs in Tomatoes with Pesto

These super simple baked tomatoes make for an impressive brunch or starter served with a green salad, they are also a fun side to serve at barbecues. I've used pesto, but the same method would work using fiery chilli or bbq sauces for your own personalised take on the idea.

  • 12 x Angel Bay Gourmet Beef Meatballs
  • 12 x medium-sized tomatoes
  • ½ cup of basil pesto
  • Olive oil
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    Serves 12

  1. Preheat your oven to 200°C
  2. Slice the tops off the tomatoes leaving the stalks intact for presentation if desired.
  3. Also slice a thin sliver off the bottom of each tomato so in sits flat in a baking dish and doesn't roll over.
  4. Carefully scoop out the seeds and centre core and discard.
  5. Spoon a little pesto into the base of each tomato and place a meatball on top.
  6. Add a spoonful more pesto and return the tomato lid.
  7. Drizzle lightly with olive oil and bake for 10 to 12 minutes or until the meatball is well heated through.


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