We really enjoyed these meatballs! They are great with marinara and/or alfredo sauce. My 3-year old nephew said, "I could eat these all day long!". Next time I'll put them into a hoagie with marinara and mozzarella and top with a few pepperoncini.
classic pesto meatballs (Ladies Home Journal, March 2011)
2 pounds ground beef
1 small onion, finely chopped
1/2 cup roasted red peppers, finely diced
1/3 cup prepared pesto
1/4 cup breadcrumbs
1/4 cup part-skim ricotta or cottage cheese
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Combine all ingredients and mix well. Roll meatballs and freeze or cook. To cook, bake in a 350 degree oven for 25 minutes for small meatballs. Makes about 4 dozen.
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