A little delayed but here is the last version of how I used the Kale Walnut Pesto, in meatballs!
I was trying to think of different ways to use pesto and while I know it’s a common topper/sauce for pasta, there had to be something else to do with it.
And that’s when I realized we haven’t had spaghetti and meatballs in ages and why not put the pesto in the meatballs?
So I did and the dish turned out fabulous!
Andrea’s Kale Pesto Meatballs
- 1lb Ground Beef
- 1lb Ground Pork
- 1C Kale Walnut Pesto
- 2 thick slices of crusty white bread, cubed
- 1/4C Red Wine (can use milk or stock instead)
Preheat oven to 400 degrees. Either grease/line a baking sheet or a long casserole dish. In a small bowl soak the bread in the wine and let sit for a couple of minutes. Once the bread is soaked, add it to a large mixing bowl along with the beef, pork, and pesto. Mix until everything is well combined.
Form into balls and place on the baking sheet or casserole dish. I made them about tennis ball size. Place in the oven and bake for about 20-25 minutes or until they are fully cooked through.
Serve immediately as a main dish or along with some pasta.
I served this with spaghetti dressed in a really basic tomato sauce. I added some of the pesto to the sauce (about 1/2C). When I plated the pasta I also added a little pesto on top for color and extra flavor. Topped the whole dish with more grated Parmesan cheese.
We had this two nights in a row! The meatballs are also great for sandwiches or crumbled on top of pizza.
Depending on what size you decide to make the meatballs will determine how many you get. I did about tennis ball size so that yielded around 6, give or take. It will also determine cooking time, so if they are smaller they will have a shorter cook time.
It’s a great make-ahead dish and the cooked meatballs freeze really well.
A nice little twist on spaghetti and meatballs for a weeknight dinner.
Have fun guys, and remember, always play with your food! Enjoy!