Meatballs with pesto, a quick and easy second course

Pesto meatballs are a simple second course to prepare that everyone likes. The choice is yours whether to cook them in the oven or in a pan.

With the recipe for meatballs with pesto we want to tempt you. If already alone meatballs are capable of get everyone to agree, adding pesto to their dough will make them even better and tastier. In addition to our recipe, in fact, you can customize the one you usually use by simply adding the famous Genoese sauce.

As for cooking, however, you are spoiled for choice. I’m excellent in the oven, in the pan simply cooked with wine or even enriched with some tomato sauce. As for the side dish, instead call it mashed meatballs: go on the safe side!

How to make pesto meatballs recipe

1. Put in soak the bread in milk for about ten minutes.
2. In a bowl, combine the minced meat, the egg, the soaked and squeezed bread and the pesto. Start at mix with your hands in order to obtain a homogeneous mixture, then add as much breadcrumbs as necessary to dry the mixture. It should remain moist and not sticky.
3. Form some meatballs about the size of a walnut and roll them in flour. As they are ready, place them on a plate.
4. Heat a non-stick pan and oil it then brown the meatballs on all sides. Deglaze with the white wine, put the lid on and leave cook for 15 minutes. Serve them hot.

After browning the meatballs you can add, instead of wine, 200 g of tomato puree. Pesto meatballs with tomato sauce are perfect for making slipper. As an alternative cooking, you can opt for the oven: the meatballs with pesto in the oven cook in 20 minutes at 200°C and they are very light.

Ready-made pesto is certainly the fastest choice but nobody forbids you to prepare homemade pesto: the satisfaction will be even greater.

storage

Pesto meatballs keep for 2-3 days in the refrigerator. You can then reheat them in a pan or in the microwave before consuming them.

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