Pesto Meatballs (with pasta)
This Pesto meatballs recipe is a family favorite when you want an easy flavorful meal in 30 minutes.
Servings: 5
Calories: 609kcal
Equipment
- Cookie sheet
- Large Skillet
- Large Pot
- Large Bowl
Ingredients
- 1 lb lean ground beef
- ½ cup italian breadcrumbs
- ¼ cup basil pesto
- ¼ cup grated parmesan cheese
- ¼ teaspoon pepper
- ¼ teaspoon salt
- 24 oz spaghetti sauce
- Fresh basil leaves to garnish optional
- 1 lb spaghetti noodles
Instructions
- Preheat the oven to 375 degrees.Line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, breadcrumbs, basil pesto, parmesan cheese, pepper, and salt. Mix well.
- Form mixture into 1 inch balls, and place on baking sheet.
- Bake for 25 minutes. Remove from the oven.
- Set cooked meatballs in a large skillet, and cover with pasta sauce. Heat on medium high to warm through.
- Meanwhile, fill a large pot halfway with water and boil over high heat. Add noodles, and cook until al dente, approximately 10 minutes.
- Strain water.
- Serve noodles with meatballs and sauce over it, or mix it all together in a large bowl.
Notes
If you can't find Italian breadcrumbs, you can substitute them with panko breadcrumbs or an Italian "shake and bake" seasoning.
You can cook the pasta while your meatballs are baking to speed things up and get dinner to the table faster.
Store leftover meatballs in an airtight container in the refrigertor.
Make a double batch and freeze the meatballs in a freezer bag for later.
Nutrition
Calories: 609kcal | Carbohydrates: 85g | Protein: 37g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 62mg | Sodium: 1190mg | Potassium: 959mg | Fiber: 6g | Sugar: 8g | Vitamin A: 906IU | Vitamin C: 10mg | Calcium: 133mg | Iron: 5mg