Pesto Meatballs With Fettuccine A Recipes

Steps:

• Bake meatballs as directed on package or in recipe. Set aside.
• Cook fettuccine as directed on package. Drain and set aside.
• Meanwhile, in large skillet cook bell pepper and onion stir fry as directed on package, about 7-9 minutes.
• When cooked, stir in meatballs, cooked and drained fettuccine, pesto, and half and half.
• Cook over medium heat for a few minutes, stirring constantly, until mixture is hot.
• NOTE:.
• You can subsititute fresh pepper & onion, and any other ingredients. if you choose.

Steps:

• Mix together the basil, parsley and chives. Soak the bread in the milk for 5 minutes, then gently squeeze any excess milk from the bread; discard the milk. Combine the bread with the meat, 1 cup of the herbs and some salt and pepper; shape the mixture into 1-inch meatballs.
• Bring a large pot of water to a boil and salt it. Put 2 tablespoons of the oil in a large skillet over medium heat. When the oil is hot, add the meatballs in a single layer (work in batches if necessary). Cook, turning occasionally, until brown on all sides, 5 to 10 minutes.
• Cook the pasta in the boiling water until tender but not mushy. While the pasta is cooking, purée 11/2 cups of the herbs with 4 tablespoons oil, the garlic and some salt and pepper in a mini food processor or blender; leave the sauce rough or add a little water if you want it smoother. Drain the pasta, reserving about a cup of its cooking liquid. Toss the pasta with the herb sauce and most of the remaining herbs, adding the reserved liquid if the mixture seems dry. Top with the meatballs, garnish with Parmesan and the last of the herbs and serve.

Steps:

• Preheat oven to 425 degrees F.
• Grease a cookie sheet with spray.
• Mix all ingredients together by hand and form into oversized golf balls.
• Bake for 10-15 minutes, until no longer pink in the middle.