Pesto Creamy Meatballs (Print Version)

# Ingredients:

→ Tomato and Herb Spread

01 - 1/4 cup pine nuts or walnuts
02 - 1/4 cup grated Parmesan cheese
03 - 1/4 cup olive oil, preferably from the jar of sun-dried tomatoes
04 - 2 cloves of garlic
05 - 1 cup oil-packed sun-dried tomatoes, drained
06 - 1/2 cup fresh basil leaves

→ Savory Meatballs

07 - 2 cloves garlic, minced
08 - 2 tablespoons olive oil for frying
09 - 1/4 cup diced onion
10 - 1 teaspoon dried oregano
11 - 1 tablespoon sun-dried tomato pesto
12 - 1 large egg
13 - 1/2 cup breadcrumbs
14 - 1/4 cup grated Parmesan cheese
15 - 1 pound of ground beef or a mix of beef and pork

→ Creamy Sauce

16 - Fresh basil for topping
17 - 1/4 cup grated Parmesan cheese
18 - 1 small onion, chopped finely
19 - 1/2 cup sun-dried tomato pesto
20 - 1 tablespoon olive oil
21 - 1 cup heavy cream
22 - 1/2 cup chicken or veggie broth (low sodium)
23 - 2 cloves garlic, minced

# Instructions:

01 - Combine the tomatoes, basil, Parmesan, garlic, and nuts in a processor. Gradually mix in some oil for a smooth consistency. Add a pinch of salt and pepper to taste.
02 - Stir together the ground meat, breadcrumbs, cheese, egg, onion, garlic, pesto, and seasonings. Form into balls about 1-1.5 inches wide.
03 - In a pan over medium heat, brown the meatballs in olive oil, cooking them in rounds for 8-10 minutes. Take them out and set aside.
04 - Using the same pan, sauté the onion and garlic. Mix in the pesto, broth, and cream. Stir in Parmesan cheese while letting it simmer until smooth.
05 - Put the meatballs back into the sauce. Let them simmer for 5-7 minutes until they're fully warmed. Sprinkle with basil before serving.

# Notes:

01 - Make the pesto early to really let the flavors pop.
02 - Avoid mixing the meatball mix too much so they're nice and soft.
03 - Adjust how thick or runny the sauce is with extra cream or broth as needed.