Creamy Pesto Meatballs (Print Version)
# Ingredients:
→ Sun-Dried Tomato Pesto
01 -
1 cup sun-dried tomatoes packed in oil, drained
02 -
½ cup fresh basil leaves
03 -
¼ cup Parmesan cheese, grated
04 -
2 cloves garlic
05 -
¼ cup pine nuts or walnuts
06 -
¼ cup olive oil (from sun-dried tomatoes preferred)
07 -
salt and pepper to taste
→ Meatballs
08 -
1 pound ground beef (or beef and pork mix)
09 -
½ cup breadcrumbs
10 -
¼ cup Parmesan cheese, grated
11 -
1 large egg
12 -
2 tablespoons sun-dried tomato pesto
13 -
¼ cup onion, finely chopped
14 -
2 cloves garlic, minced
15 -
1 teaspoon dried oregano
16 -
salt and pepper to taste
17 -
2 tablespoons olive oil for frying
→ Creamy Sauce
18 -
1 tablespoon olive oil
19 -
1 small onion, finely chopped
20 -
2 cloves garlic, minced
21 -
½ cup sun-dried tomato pesto
22 -
1 cup heavy cream or half-and-half
23 -
½ cup chicken broth (low sodium)
24 -
¼ cup Parmesan cheese, grated
25 -
salt and pepper to taste
26 -
fresh basil leaves for garnish
# Instructions:
01 -
Combine sun-dried tomatoes, basil, Parmesan, garlic, and pine nuts in food processor. Pulse until finely chopped. With processor running, drizzle in olive oil until smooth. Season with salt and pepper.
02 -
Mix ground meat, breadcrumbs, Parmesan, egg, pesto, onion, garlic, oregano, salt, and pepper. Form into 1-1.5 inch meatballs.
03 -
Heat oil in skillet over medium heat. Cook meatballs in batches until browned and cooked through, 8-10 minutes. Remove and set aside.
04 -
In same skillet, sauté onion until translucent. Add garlic, cook 1 minute. Stir in pesto, cream, and broth. Simmer and add Parmesan until smooth.
05 -
Return meatballs to skillet, coat with sauce, and simmer 5-7 minutes. Garnish with basil and serve hot.
# Notes:
01 -
Can make pesto ahead of time
02 -
Can use mix of beef and pork
03 -
Sauce can be adjusted thicker or thinner