Pesto Meatballs
About Pesto Meatballs
Pesto meatballs is a classic American recipe where meatballs usually made of lamb ground meat, beef or chicken and marinated with either pesto sauce or alfredo sauce. Here is the simple meatballs recipe made in pesto sauce.
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Recipe Time & More
Ingredients
Meatballs recipe
- 500 gm Minced Lamb (ground meat, can be substituted with Ground Chicken also )
- 1 tbsp Garlic paste
- 1 cup Bread crumbs
- 1 Eggs
- 1 tbsp Italian Seasoning
- 1 tsp Cayenne Pepper (Ground)
- 1 tbsp All purpose Flour
- Salt (to taste)
- Pepper (to taste)
- ¼ cup Olive Oil
Pesto sauce
- 2 bunch Basil Leaves
- 1 cup Pine Nuts (roasted, cooled)
- 1 cup Parmesan Cheese (Shredded )
- 5 cloves Garlic
- ½ cup Olive Oil
- Ground Pepper (to taste)
- Salt (to taste)
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Instructions
How to make pesto
- In a food processor, put all the ingredients for the pesto sauce recipe and pulse.
- Grind it while mixing the Olive oil gently in the processor. The basil pesto should be coarse preferably rather than a paste.
How to make meatballs
- In a bowl mix the ingredients for the meatballs and let it rest for 1 hour.
- Alternatively, you can use a small tsp of meat tenderizer to speed up the process. Make 30- 40 gm balls. You will get about 20-24 meat balls.
- Mix that with 1 cup of basil pesto and let it marinate for 1 hour.
- On a big pan, on medium heat cook the marinated meat balls for about 10 minutes and gently move the same so that they are not charred and there's a nice golden color on all sides.
- Serve the classic pesto meatballs with the balance pesto and garnish with a basil Leave.
Recipe Notes
Tips –
If you have excess meatballs, you may freeze them in a ziplock, for cooking preheat the oven to 350*F, place the meatballs on a sprayed sheet pan and cook them for 25 minutes with an occasional check-in between.
About the Author – Chef Ashok Nageshwar is a certified culinary professional who graduated from the world’s oldest culinary school Le Cordon Bleu with high honours and distinction. He has gained a speciality experience in Spanish cuisine from Spain working with chefs from Michelin starred in Bilbao and San Sebastian.
An experience with Ritz Carlton, working with Top French Chefs and with the top Italian restaurants in Australia has taught him the art of perfection and culinary discipline which he practices. Besides working in a corporate culinary environment, Ashok enjoys themed fusion dinners, hosting culinary classes. Chef Ashok shares his culinary journey with Plattershare and on his FB page Food Raconteur
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 861kcal | Carbohydrates: 31g | Protein: 40g | Fat: 65g | Saturated Fat: 20g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 1085mg | Potassium: 650mg | Fiber: 4g | Sugar: 3g | Vitamin A: 805IU | Vitamin C: 4mg | Calcium: 432mg | Iron: 6mg
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Absolutely wonderful! Can’t wait to make it.
This is fantastic! Thank you for sharing.
This looks amazing! Thanks for sharing.