Chicken Pesto Meatballs with Tomato, Mozzarella & Pine Nuts

Steps

1. Preheat oven to 230°C. Set aside a medium oven dish. Bring a pot of hot salted water to the boil.
2. Prep & cook farro. Cook farro in pot of boiling water for about 25 minutes, until tender. Drain and return to pot with baby spinach and balsamic vinegar. Season and keep warm.
3. Prep meatballs. Combine ground chicken, meatball spices, breadcrumbs and 1 tsp salt in a bowl. Roll mixture into golf ball-sized balls.
4. Cook meatballs. Heat 1 tsp oil in a fry-pan on medium-high heat. Cook meatballs for 3-4 minutes, turning often, until golden but not fully cooked. Transfer meatballs to baking dish and return same pan to same heat.
5. Cook sauce. Cook onion and garlic for 1-2 minutes, until soft. Add courgette, canned tomatoes and 1/2 tsp salt to pan and bring to the boil. Remove from heat and pour sauce over meatballs. Sprinkle over mozzarella and bake in oven for 6-8 minutes, until meatballs are cooked through.
6. Serve farro topped with meatballs and sauce. Drizzle over pesto and sprinkle with basil and pine nuts.