Mary Ann's Blog

Pesto Meatballs

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.

pesto meatballs

Pesto Meatballs

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.

Comments

  1. joy's avatar

    joy

    in review of the ingredients for this recipe, what is the difference btwn ground round and ground beef?? might you mean ground veal/pork,etc???
  2. mary ann Esposito's avatar

    mary ann Esposito

    Ground beef can refer to any cut of beef that is ground up and consists of 73 percent lean meat and 27 percent fat. Ground round is made from leaner round cuts of meat, including, bottom round. Although ground round can be called ground beef, ground beef cannot be called ground round unless it is made of all round beef cuts like eye of round and round tip.
  3. benedetta's avatar

    benedetta

    I've seen recipes for meatballs with milk in it before but growing up my mom/nonna never put milk in (My mom is from Sicily). What is the role of the milk and is it really a regional difference?
  4. mary ann Esposito's avatar

    mary ann Esposito

    Yes, milk is common in meatball mixtures to essentially moisten bread crumbs added to the meat and spices; many use other liquids as well including water, broth or wine. There are many regional differences. Sicily also adds pine nuts and raisins to their meatballs.
  5. johnny cool's avatar

    johnny cool

    Loved the Pesto Meatballs. They held their round shape throughout the baking process.
  6. theresa francabandiero's avatar

    theresa francabandiero

    I LOVE YOUR SHOW, YOU BRING BACK SO MANY MEMORIES. MY DAD WAS ITALIAN AND MY HUSBAND AND HIS PARENTS, MY MOTHER WAS IRISH. WHAT A COMBINATION, BUT WHAT RECIPES I WAS LEFT WITH. MY MOTHER-IN-LAW, GOD BLESS HER TAUGHT ME SO MUCH ABOUT COOKING. I SEE SO MANY OF HER RECIPES IN THE RESTAURANTS TODAY AND WHAT A PRICE FOR PEAS, HOME MADE MACARONI AND OLIVE OIL PLUS GARLIC. I HAVE TO LAUGH
  7. carol M.'s avatar

    carol M.

    how to make pesto sauce?? Thank you!!
  8. WILLIAM's avatar

    WILLIAM

    I would also like the pesto sauce recipe and look forward to the meatballs. Thank You
  9. Angie's avatar

    Angie

    Mary Ann's Pesto Sauce is on her website:

    http://www.ciaoitalia.com/seasons/0/00/pesto
  10. barbara's avatar

    barbara

    id like the pesto sauce recipe too thanks barbara
  11. Darrel Parlapiano's avatar

    Darrel Parlapiano

    I have always made my meatballs with eggs some wine and ramano cheese, oregano, pepper, bread crumbs of course and fresh basil. I'll have to try yours with the milk! Thanks Mary Ann

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