Lamb Meatballs with Beans, Tomatoes and Pesto Dressing

clock 10 minutes + 17 minutes bowl Serves 4


  • 150 g green beans, trimmed and sliced on an angle
  • 6 lamb sausages, skin removed and sausage meat rolled into balls (makes about 24)
  • 1 Tbsp olive oil
  • 100 g cherry tomatoes or similar, quartered
  • 70 g roasted red capsicum, sliced
  • 30 g baby spinach
  • Dressing
  • 1/2 tsp wholegrain mustard
  • 2 Tbsp olive oil
  • 1 tsp cider vinegar
  • 1 Tbsp pesto
  • salt and pepper to taste
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  • 1. To make the dressing: Combine all dressing ingredients and 2 Tbsp olive oil in a medium bowl and whisk together. Set aside.

  • 2. Bring a saucepan of salted water to the boil and add beans. Cook until just tender, about 5 minutes. Drain and refresh them in cold water. Set aside.

  • 3. Meanwhile, lightly oil the meatballs. Heat BBQ hot plate or a frying pan over medium heat. Cook meatballs for 3-4 minutes on each side, or until they are cooked through. Remove meatballs from frying pan or BBQ, cover with foil and set aside to rest.

  • 4. In a large bowl combine beans, tomatoes, capsicum and spinach. Season with salt and pepper to taste.

  • 5. Whisk dressing again and spoon half of it over the salad and mix to combine.

  • 6. To serve, place salad on plate, top with meatballs and drizzle with remaining dressing.

By Brett McGregor

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