Pesto Meatballs Food

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.

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:

• 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.

MEATBALLS WITH PESTO MASH

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.

CHICKEN PESTO MEATBALLS

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.

PESTO ELK MEATBALLS

Steps:

• In a large bowl combine all ingredients and ¼ cup breadcrumbs. Mix all ingredients together by hand and place in refrigerator for 1 hour.
• Put remaining breadcrumbs in a bowl. Shape meatballs into round balls, roll in breadcrumbs and place on a non-stick cookie sheet.
• Bake for 20 minutes turning meatballs after the first 10 minutes.
• Remove from oven and enjoy.

MEATBALL MINESTRONE WITH PESTO

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.

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.