Creamy Pesto Meatballs (Print Version)
# Ingredients:
→ Sun-Dried Tomato Pesto
01 -
1 cup sun-dried tomatoes packed in oil, drained
02 -
1/2 cup fresh basil leaves
03 -
1/4 cup grated Parmesan cheese
04 -
2 cloves garlic
05 -
1/4 cup pine nuts or walnuts
06 -
1/4 cup olive oil (from sun-dried tomatoes preferred)
→ Meatballs
07 -
1 pound ground beef or beef/pork mix
08 -
1/2 cup breadcrumbs
09 -
1/4 cup grated Parmesan cheese
10 -
1 large egg
11 -
2 tablespoons sun-dried tomato pesto
12 -
1/4 cup finely chopped onion
13 -
2 cloves minced garlic
14 -
1 teaspoon dried oregano
15 -
2 tablespoons olive oil for frying
→ Cream Sauce
16 -
1 tablespoon olive oil
17 -
1 small onion, finely chopped
18 -
2 cloves minced garlic
19 -
1/2 cup sun-dried tomato pesto
20 -
1 cup heavy cream
21 -
1/2 cup low-sodium chicken or vegetable broth
22 -
1/4 cup grated Parmesan cheese
23 -
Fresh basil leaves for garnish
# Instructions:
01 -
Process sun-dried tomatoes, basil, Parmesan, garlic, and nuts in food processor. Drizzle in oil until smooth. Season with salt and pepper.
02 -
Mix ground meat, breadcrumbs, Parmesan, egg, pesto, onion, garlic, and seasonings. Form into 1-1.5 inch meatballs.
03 -
Brown meatballs in batches in olive oil over medium heat, about 8-10 minutes. Remove and set aside.
04 -
In same skillet, sauté onion and garlic. Add pesto, cream, and broth. Simmer and stir in Parmesan until smooth.
05 -
Return meatballs to sauce. Simmer 5-7 minutes until heated through. Garnish with fresh basil.
# Notes:
01 -
Pesto can be made ahead for deeper flavor
02 -
Don't overmix meatballs to keep them tender
03 -
Sauce can be adjusted thicker or thinner with cream/broth