Pesto meatballs are a flavorful and versatile dish that can be enjoyed as an appetizer, main course, or party snack. Made with ground beef, bread crumbs, pesto, and a blend of seasonings, these meatballs are packed with flavor and easy to prepare. Whether you choose to bake, pan-fry, or grill them, pesto meatballs are sure to be a hit with your family and friends. And with endless variations in pesto recipes, you can customize the flavor to your liking, making this dish a true crowd-pleaser. In this article, we will explore the best recipes for pesto meatballs, providing step-by-step instructions and tips for achieving perfectly cooked, juicy meatballs every time.
Check out the recipes below so you can choose the best recipe for yourself!
PESTO TURKEY MEATBALLS
Ridiculously easy turkey meatballs ready in 30 minutes and full of flavor thanks to lots of pesto. My kids love these turkey meatballs and they're endlessly versatile, and I love how quick and easy they are to make.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European Italian
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a sheet pan.
- Combine turkey, bread crumbs, pesto, Pecorino Romano cheese, egg, salt, and pepper in a mixing bowl and mix with your hands until well combined.
- Roll mixture into small, walnut-sized meatballs. Place onto the prepared pan.
- Bake in the preheated oven until no longer pink in the centers, 20 to 25 minutes.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 14.1 g, Cholesterol 124.1 mg, Fat 20.1 g, Fiber 0.6 g, Protein 30 g, SaturatedFat 5.6 g, Sodium 546 mg, Sugar 0.1 g
TURKEY-PESTO MEATBALLS
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
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
SPICY LAMB MEATBALLS WITH RAISIN PESTO
Loving meatballs has never been this rewarding. They're gilded with lots of strong spices and set in a cooling swoosh of yogurt and anointed with the sweet brightness of a mint pesto. Sound fancy? Not really. We use ground lamb, which is naturally fatty and can be baked without sacrificing juiciness or a charred crust.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Quick and Healthy Quick & Easy Meatball Lamb Ground Lamb Raisin Mint Yogurt Parsley
Yield 4 servings
Number Of Ingredients 13
Steps:
- Place a rack in upper third of oven; preheat to 425°F. Combine egg, panko, cumin, red pepper flakes, turmeric, finely chopped parsley, 2 Tbsp. oil, and 1 1/2 tsp. salt in a large bowl. Finely grate 1 garlic clove into bowl. Add lamb and mix with your hands until evenly distributed.
- Gently roll lamb mixture into 1 1/2"-diameter balls (about the size of a golf ball; you should have about 20). Place on a rimmed baking sheet, spacing evenly apart. Bake meatballs until browned and cooked through, 8-10 minutes.
- Meanwhile, purée mint, raisins, parsley leaves with tender stems, remaining garlic clove, remaining 1/2 cup oil, and a big pinch of salt in a blender until smooth. Taste pesto; season with more salt if needed.
- Spread yogurt over plates and divide pesto and meatballs on top.
- Do Ahead
- Pesto can be made 2 days ahead; cover and chill. Meatballs can be formed 2 months ahead; freeze on baking sheet until firm, about 2 hours, then transfer to a freezer bag and keep frozen.
CHICKEN PESTO MEATBALLS
These tender, pesto-stuffed meatballs get gobbled up in our house. They're short on ingredients, but packed with flavor. I always make a double batch, freezing the other half for a busy night. -Ally Billhorn, Wilton, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 422 calories, Fat 12g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 706mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 7g fiber), Protein 32g protein. Diabetic Exchanges
PESTO MEATBALLS
Oven baked easy no mess meatballs. Enjoy with pasta and sauce. Or on a roll topped with pesto, sauce and cheese.
Provided by Rita1652
Categories Meat
Time 30m
Yield 24 meatballs, 12 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 322, Fat 23.8, SaturatedFat 9, Cholesterol 111.6, Sodium 176.1, Carbohydrate 4.1, Fiber 0.4, Sugar 0.6, Protein 21.3
TURKEY PESTO MEATBALLS
I wanted something new to do with my ground lean turkey meat and for some reason pesto popped into my head. Who would have thought that pesto meatballs were going to be absolutely amazing? These delicious meatballs coupled with homemade sauce and wheat pasta are a great traditional dinner with a wonderful twist.
Provided by Becky
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a large baking pan with cooking spray.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until browned, about 5 minutes. Add spinach; mix until fully cooked, 3 to 5 minutes.
- In the meantime, combine turkey, pesto, egg whites, oatmeal, Parmesan cheese, salt, and pepper in a large mixing bowl. Add onion-spinach mixture and mix well. Shape mixture into balls using an ice cream scoop. Place in the prepared pan.
- Bake in the preheated oven until no longer pink in the center, 30 to 35 minutes.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 8.9 g, Cholesterol 63.3 mg, Fat 15.9 g, Fiber 2.2 g, Protein 22.1 g, SaturatedFat 4.2 g, Sodium 282.2 mg, Sugar 1.2 g
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
PESTO ELK MEATBALLS
These pesto meatballs won't last long. Simple ingredients with bold flavors. Serve as the main course or as an appetizer.
Provided by NevadaFoodies
Categories Elk
Time 40m
Yield 12-14 serving(s)
Number Of Ingredients 8
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.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Don't overmix the meatball mixture, as this can make the meatballs tough.
- Gently roll the meatballs between your palms to form smooth, even balls.
- Cook the meatballs thoroughly, until they are browned on the outside and cooked through on the inside.
- Serve the meatballs immediately with your favorite sauce, or store them in the refrigerator for later use.
Conclusion:
These pesto meatballs are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or party food. They are easy to make and can be tailored to your own taste preferences. With their combination of savory pesto, tender meatballs, and tangy sauce, these meatballs are sure to be a hit with everyone who tries them.
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