Pesto Meatballs Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a sheet pan.
• Combine turkey, bread crumbs, pesto, Pecorino Romano cheese, egg, salt, and pepper in a mixing bowl and mix with your hands until well combined.
• Roll mixture into small, walnut-sized meatballs. Place onto the prepared pan.
• Bake in the preheated oven until no longer pink in the centers, 20 to 25 minutes.

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.

Steps:

• Combine ground beef, onion, pepper, pesto, bread crumbs, ricotta, salt and pepper; mix well. Roll meatballs into 1 1/2"-inch balls and freeze or cook.
• Saute: saute meatballs on the stove with 2 teaspoons canola oil in a large skillet over medium heat (taking care not to overcrowd the pan). Turn frequently to brown on all sides, until cooked through. Small meatballs will take 8-10 minutes.
• Bake: bake meatballs in a 350 oven in a glass baking dish or on a rimmed baking sheet. Small meatballs will take 25 minutes.
• Grilled: freeze meatballs for 20 minutes, then skewer them close together on prepared kabob sticks and GRILL over medium-high heat on oiled grates, turning occasionally until cooked through. Small meatballs will take about 10 miutes.
• Freezing: Place rolled meatballs on a parchment-lined baking sheet and freeze until firm. Transfer to plastic storage containers or heavy-duty resealable bags, label and freeze for up to a month.
• Note: If the prepared pesto you buy is salty, reduce the kosher salt in this recipe.

Steps:

• Preheat the oven to 375 degrees F.
• Combine the ground turkey, pesto and a pinch of salt in a large mixing bowl. Using your fingers, form 1-inch meatballs. Place the meatballs on one side of a sheet pan and the bell peppers and broccoli florets on the other. Drizzle with the olive oil and a good pinch of salt. Roast until vegetables are tender and meatballs start to turn golden, about 30 minutes, then turn the oven to broil. Drizzle 1 or 2 tablespoons water over the broccoli, then put the sheet pan under the broiler until toasted, about 5 minutes.
• For the parents, serve garnished with fresh basil, a lemon wedge and freshly grated Parmesan.
• Now for the kids! In the meantime, boil the spaghetti in a pot of salted water until al dente. Reserve about 1/2 cup pasta water and drain the rest.
• Toss the pasta with the pasta water, a tiny drizzle of olive oil and a small helping of meatballs and veggies. Garnish with cheese and serve!

Steps:

• Mix the mince with half the chopped basil, the Worcestershire sauce and some seasoning, then use your hands to shape into 16 meatballs. Heat a non-stick frying pan, add the oil, then fry the meatballs, turning, for 5 mins until browned. Tip in the passata and remaining chopped basil. Simmer gently for 10 mins until the meatballs are cooked through.
• Meanwhile, boil potatoes for 10-15 mins until tender. Drain well, then return to the saucepan over a low heat and mash - leaving the heat on will help to dry out the potatoes for a fluffier mash. Stir in the milk, then marble through the pesto. Pile the mash onto 4 plates, spoon over meatballs and serve scattered with the reserved basil.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a large baking pan with cooking spray.
• Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until browned, about 5 minutes. Add spinach; mix until fully cooked, 3 to 5 minutes.
• In the meantime, combine turkey, pesto, egg whites, oatmeal, Parmesan cheese, salt, and pepper in a large mixing bowl. Add onion-spinach mixture and mix well. Shape mixture into balls using an ice cream scoop. Place in the prepared pan.
• Bake in the preheated oven until no longer pink in the center, 30 to 35 minutes.

Steps:

• Cook spaghetti according to package directions; drain., In a large bowl, combine bread crumbs, pesto, cheese and garlic powder. Add chicken; mix lightly but thoroughly. Shape into 1-in. balls., In a large skillet, brown meatballs over medium heat, turning occasionally. Add sauce and water; bring to a boil. Reduce heat; simmer, covered, until meatballs are cooked through, about 5 minutes. Serve with spaghetti. If desired, top with basil and additional cheese. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan over low heat, stirring gently; add water if necessary.

Steps:

• Heat the oil in a large saucepan and fry the meatballs all over until browned. Remove and set aside on a plate. Add the carrot, celery and onion to the pan, and fry for 10 mins until soft. Stir in the garlic, oregano and bay. Tip in the tomatoes, beans, pasta and stock. Bring to a simmer.
• Add the meatballs back to the pan and cook until the pasta is tender and the meatballs are cooked through. Season, and add a dash of vinegar or a pinch of sugar to balance the acidity of the tomatoes, if you like. Ladle into four bowls, then swirl a spoon of pesto into each. Top with the basil to serve.