Pesto Meatballs
Savor the bold and herbaceous flavors of these irresistible Pesto Meatballs, a fusion of tender beef and pork perfectly seasoned with creamy pesto, grated Parmesan, and a hint of garlic. These juicy baked meatballs are not only quick to prepare—requiring just 15 minutes of prep—but also deliver a beautifully golden exterior thanks to a brush of olive oil before roasting. Whether served over pasta, paired with zesty zucchini noodles, or enjoyed on their own as a delightful appetizer, these pesto-packed meatballs are a guaranteed crowd-pleaser. Garnished with fresh basil, they bring a touch of elegance and vibrant flavor to your meal. Perfect for weeknight dinners or entertaining, this recipe is a must-try for pesto lovers craving something a little different.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.5 cup Pesto sauce
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 2 tbsp Fresh basil (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
In a large mixing bowl, combine the ground beef, ground pork, pesto sauce, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and black pepper.
Mix the ingredients thoroughly using your hands or a wooden spoon until fully incorporated. Avoid overmixing as that can make the meatballs tough.
Scoop about 1.5 tablespoons of the meat mixture and roll it between your palms to form a ball. Place the meatball onto the prepared baking sheet.
Repeat the process until all the meat mixture is used, ensuring the meatballs are spaced evenly on the baking sheet.
Brush the tops of the meatballs with a little olive oil to promote browning during cooking.
Place the baking sheet in the preheated oven and bake for 18–20 minutes or until the meatballs are browned and cooked through (internal temperature should reach 165°F or 74°C).
Once cooked, remove the meatballs from the oven and let them rest for a few minutes.
Optional: Garnish the meatballs with fresh basil and serve warm with pasta, zucchini noodles, or as an appetizer.
Nutrition Facts
Calories |
3069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.9 g | 318% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 785 mg | 262% | |
| Sodium | 5363 mg | 233% | |
| Total Carbohydrate | 52.0 g | 19% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.8 g | ||
| Protein | 168.4 g | 337% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 657 mg | 51% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1455 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
