CLASSIC PESTO MEATBALLS
Try them in a hero sandwich, wrapped and baked in a calzone, buried in macaroni and cheese, layered in lasagna, served over orzo pasta with vegetables or used as a pizza topping. This came from Ladies' Home Journal. I have not tried this, just posting for future use.
Provided by internetnut
Categories Lunch/Snacks
Time 33m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 43.9, Fat 3, SaturatedFat 1.2, Cholesterol 13.2, Sodium 71.5, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 3.7
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