Best 7 Classic Pesto Meatballs Recipes

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Are you in search of a flavorful and hearty dish that will tantalize your taste buds and leave you craving more? Look no further than classic pesto meatballs, a delectable culinary creation that seamlessly blends the zesty freshness of pesto with the savory richness of meatballs. This timeless recipe has been passed down through generations, gracing dinner tables with its irresistible aroma and exceptional taste. Whether you're a seasoned cook or a novice in the kitchen, this article will guide you through the steps of crafting these delectable meatballs, ensuring a memorable and satisfying dining experience.

Here are our top 7 tried and tested recipes!

TURKEY-PESTO MEATBALLS



Turkey-Pesto Meatballs image

Ready in 45 minutes, this savory meatball dish is made with ground turkey and creamy basil pesto sauce. They're great over pasta or in a meatball sub.

Provided by By Bree Hester

Categories     Appetizer

Time 45m

Yield 36

Number Of Ingredients 7

2 lb ground turkey breast
1 1/2 cups Progresso™ plain bread crumbs
1/2 cup basil pesto
1/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 eggs whites

Steps:

  • Heat oven to 375°F. Line cookie sheet with sides or 15x10-inch pan with foil; spray foil with cooking spray.
  • In large bowl, mix all ingredients until well combined. Shape mixture into balls; place on cookie sheet.
  • Bake 20 to 25 minutes or until thermometer inserted in center of meatballs reads 165°F.

Nutrition Facts : ServingSize 1 Serving

CLASSIC MEATBALLS



Classic Meatballs image

This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. All it takes to achieve this meaty main dish is eight basic ingredients. Got them? Great! Now, if you have 15 minutes to spare and a foil-lined 13x9 pan, perfectly browned and tender meatballs could be the answer to tonight's dinner jam. Yes, delicious doesn't take long! In the meantime, prepare spaghetti or rice, veggies or salad, because this recipe goes with anything!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 4

Number Of Ingredients 8

1 lb lean (at least 80%) ground beef
1/2 cup Progresso™ Italian-style bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 small onion, finely chopped (1/4 cup)
1 egg

Steps:

  • Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
  • In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
  • Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 125 mg, Fiber 1 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 1 g

CLASSIC PESTO



Classic pesto image

Whizz up delicious homemade pesto in under 15 minutes using just five ingredients. This herby Italian-style sauce is great stirred through pasta for a quick meal

Provided by Good Food team

Categories     Condiment, Dinner, Lunch, Main course, Pasta

Time 15m

Yield Makes 250ml

Number Of Ingredients 5

50g pine nuts
80g basil
50g parmesan or vegetarian alternative
150ml olive oil
2 garlic cloves

Steps:

  • Heat a small frying pan over a low heat. Cook the pine nuts until golden, shaking occasionally. Put into a food processor with the basil, parmesan, olive oil and garlic cloves. Whizz until smooth, then season to taste.

Nutrition Facts : Calories 88 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Fiber 0.1 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium

CLASSIC MEATBALLS



Classic Meatballs image

With a savory blend of meats, flavorful cheese, and garlic, these meatballs are sure to be an instant favorite. The meatballs can be cooked without the sauce: Just reduce the heat to medium once they've browned, and cook for 5 to 10 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Yield Makes about 18

Number Of Ingredients 11

8 ounces ground beef chuck (80 percent lean)
8 ounces ground pork
1 garlic clove, minced
1/2 cup finely grated Parmigiano-Reggiano or pecorino Romano cheese
3 tablespoons finely chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
1 1/2 slices white bread, torn into small pieces (1 cup packed)
1/4 cup whole milk
Basic Red Sauce
Extra-virgin olive oil, for frying (about 3 tablespoons)

Steps:

  • Mix together beef and pork using your hands. Stir in garlic, cheese, parsley, eggs, and 1 1/4 teaspoons salt; season with pepper. Soak bread in milk for 5 minutes, and then stir into meat mixture. Lightly dampen hands, and roll mixture into 1 1/2-inch balls, transferring to a rimmed baking sheet as you work. Refrigerate for 1 hour.
  • Bring sauce to a gentle simmer in a medium pot. Meanwhile, heat oil in a heavy medium skillet over medium-high heat. Working in batches, fry meatballs, shaking skillet occasionally, until brown all over, about 6 minutes, and transfer to sauce. Simmer until meatballs are cooked through, about 10 minutes. (Test doneness by cutting 1 meatball open.)

CLASSIC PESTO MEATBALLS



Classic Pesto Meatballs image

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

2 lbs ground beef
1 small finely chopped onion
1/2 cup roasted red pepper, finely diced
1/3 cup prepared pesto sauce
1/4 cup plain breadcrumbs
1/4 cup part-skim ricotta cheese
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

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

CLASSIC SPAGHETTI AND MEATBALLS



Classic Spaghetti and Meatballs image

Saying these are better than our nonna's would be a bad idea, but she'll never know if we just think it.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Pasta     Meatball     Tomato     Ground Beef     Parmesan     Kid-Friendly     Oregano     Small Plates

Yield 4 servings

Number Of Ingredients 26

Tomato Sauce:
1/4 cup olive oil
6 garlic cloves, thinly sliced
2 sprigs basil
2 (28-ounce) cans whole peeled tomatoes
Kosher salt, freshly ground pepper
Meatballs and assembly:
3 thick slices white sandwich bread, crusts removed
2 large eggs, beaten to blend
2 garlic cloves, finely chopped
1/3 cup fresh whole-milk ricotta
1/4 cup finely chopped prosciutto
1/4 cup finely chopped parsley
1/3 cup grated Parmesan, plus more
3/4 teaspoon fennel seeds
3/4 teaspoon dried oregano
1/2 teaspoon ground nutmeg
1/2 teaspoon finely ground black pepper
1/4 teaspoon crushed red pepper flakes
1 1/4 teaspoons kosher salt, plus more
1 pound ground beef chuck, preferably 20% fat
2 tablespoons olive oil, plus more
12 ounces spaghetti
Torn basil (for serving; optional)
Special Equipment
A spice mill or mortar and pestle

Steps:

  • Tomato Sauce:
  • Heat oil in a large heavy pot over medium-low. Cook garlic, stirring occasionally, until a few pieces are golden brown around the edges, about 5 minutes. Add basil sprigs and stir to wilt. Add tomatoes, crushing with your hands as you go, and their juices; season with salt and pepper. Increase heat to medium-high; bring mixture to a simmer, then reduce heat to maintain a very gentle simmer. Cook, stirring occasionally, until sauce is thickened and flavors have concentrated, 60-75 minutes.
  • Meatballs and assembly:
  • Run bread under cold running water until completely soaked. Firmly wring out to expel as much water as possible. Finely chop, then mix in a large bowl with eggs, garlic, ricotta, prosciutto, parsley, and 1/3 cup Parmesan.
  • Finely grind fennel seeds in spice mill or with mortar and pestle; add to bread mixture along with oregano, nutmeg, black pepper, red pepper flakes, and 1 1/4 tsp. salt. Mix well (it should resemble a coarse, wet paste). Add beef and break up into small pieces (a couple of forks work well). Mix gently with your hands until smooth and ingredients are evenly incorporated; be careful not to overmix.
  • Lightly oil your hands. Working one at a time, scoop out portions of meat mixture with a 1/4-cup measuring cup; roll gently between your hands into balls. Arrange on a rimmed baking sheet.
  • This is the point where you should get the sauce reheating, if needed, so it's warm by the time you add the meatballs.
  • Heat 1 Tbsp. oil in a medium nonstick skillet over medium. Add half of the meatballs and cook, turning and rolling occasionally, until browned on all sides, about 5 minutes total. Add meatballs to warm sauce. Repeat with remaining 1 Tbsp. oil and remaining meatballs.
  • Cook meatballs in sauce (they should be mostly submerged) at a gentle simmer, carefully scraping bottom of pot and adding a splash of water if sauce begins to stick, until meatballs are cooked through and tender and sauce tastes rich and meaty, 40-50 minutes.
  • Transfer meatballs to a clean baking sheet; cover with foil to keep warm. Pluck out and discard basil from sauce. Use a potato masher or immersion blender to break up any large pieces of tomato and smooth out sauce. Transfer 2 cups sauce to a small bowl; set aside for serving.
  • Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Using tongs, transfer to pot with sauce. Gently stir, adding pasta cooking liquid by the tablespoonful as needed, until sauce coats pasta. Transfer spaghetti to a serving dish and top with meatballs and 1 cup reserved sauce. Sprinkle with more Parmesan and serve with some basil (if using) and remaining sauce alongside for topping.
  • Do Ahead:
  • Sauce can be made 3 days ahead. Let cool; cover and chill. Meatballs can be formed 1 day ahead; cover and chill. Meatballs can be cooked in sauce 3 days ahead; let cool, then cover and chill.

THE BEST CLASSIC PESTO



The Best Classic Pesto image

Peppery, tangy, creamy, and fresh-tasting - this pesto has it all. It's a great way to use up the bounty of your summer herb garden, and each batch will last in the fridge for up to 2 weeks! Use it to dress up pasta, potatoes, eggs, sauces, marinades, or soups. Spread it on bread and top with grilled chicken and tomatoes for a delightful open-faced sandwich. Or, stir a spoonful into mayonnaise for a homemade pesto aioli.

Provided by NicoleMcmom

Categories     Pesto Sauce

Time 10m

Yield 4

Number Of Ingredients 7

3 cups packed fresh basil leaves, washed and thoroughly dried
2 large cloves garlic
¼ cup pine nuts, lightly toasted
½ teaspoon kosher salt
½ cup extra-virgin olive oil
½ cup freshly grated Parmesan cheese
2 teaspoons freshly squeezed lemon juice

Steps:

  • Pulse basil and garlic in a food processor about 8 times until finely chopped. Add toasted pine nuts and salt; turn processor on low and drizzle olive oil through the chute until everything is incorporated. Add Parmesan cheese and lemon juice; pulse 2 times.

Nutrition Facts : Calories 354.9 calories, Carbohydrate 3.5 g, Cholesterol 8.8 mg, Fat 35.4 g, Fiber 1 g, Protein 7.1 g, SaturatedFat 6.3 g, Sodium 395 mg

Tips:

  • Always use fresh ingredients. Fresh herbs, such as basil, parsley, and oregano, will give your meatballs the best flavor.
  • Don't overmix the meatball mixture. Overmixing can make the meatballs tough. Mix just until the ingredients are combined.
  • Use a light touch when forming the meatballs. Don't pack the meat mixture too tightly.
  • Brown the meatballs in a hot skillet before baking them. This will help to keep them moist and flavorful.
  • Use a variety of sauces to serve with your meatballs. Pesto is a classic choice, but you can also try marinara, Alfredo, or even barbecue sauce.

Conclusion:

Pesto meatballs are a delicious and versatile dish that can be served as an appetizer, main course, or even a snack. They're easy to make and can be tailored to your own taste. So next time you're looking for a new recipe to try, give these pesto meatballs a try!

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