August 12, 2011
Meatballs are big. They are right up there with pizza and apple pie when it comes to foods we crave and love best. And there are a zillion ways to make meatballs. One of my favorites is pesto meatballs, and I usually make them when the basil is high in my garden and it is time to make pesto sauce, for which there are also a zillion uses. So the next time you are making meatballs, try adding pesto sauce to the meat mixture. A nice change from the tried and true.
Makes 12 2-inch meatballs
2/3 cup bread crumbs
1/2 cup milk
1 large egg
3 heaping tablespoons pesto sauce
1/3 cup grated Pecorino cheese
Salt, pepper to taste
1/2 pound ground round
1/2 pound ground beef
Preheat oven to 350F
Place the bread crumbs in a bowl and pour the milk over them. Let the bread crumbs soak for a few minutes then whisk in the egg, pesto sauce, cheese, salt and pepper.
Crumble the meats over the bread crumb mixture and use your hands to combine all well. Scoop up about 1/3 cup at a time and form the mixture into meatballs.
Place them in a lightly oiled baking dish.
Bake for 20-25 minutes or until the meatballs are lightly browned. Serve as is or put them in tomato sauce to serve with pasta.
Can also be miniature size (size of marbles an used as an appetizer.