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.