Pesto Elk Meatballs Food

CLASSIC PESTO MEATBALLS

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.

PESTO MEATBALLS

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.

PESTO MEATBALLS

Steps:

• In a bowl, mix the turkey with the breadcrumbs, 1/2 cup pesto, the milk and grated Parmesan; form into small balls.
• Heat a thin layer of olive oil in a nonstick skillet over medium heat. Cook the meatballs until just browned, then add the chicken broth and remaining 1/4 cup pesto and simmer until cooked through. Stir in the heavy cream and simmer until the sauce is slightly thickened.

PESTO MEATBALLS WITH FETTUCCINE - A

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.

CROCKPOT PESTO AND MEATBALL STEW

Steps:

• In a 3-1/2 or 4-quart crockpot combine: meatballs, undrained tomatoes, drained beans, water and pesto.
• Cook on LO heat for 5-7 hours or on HI heat for 2-12 to 3-1/2 hours.
• Sprinkle individual servings with Parmesan cheese.