Creamy Sun-Dried Tomato Pesto Meatballs (Printable Version)
# What You'll Need:
→ Sun-Dried Tomato Pesto
01 -
1 cup sun-dried tomatoes packed in oil, drained
02 -
½ cup fresh basil leaves
03 -
¼ cup grated Parmesan cheese
04 -
2 cloves garlic
05 -
¼ cup pine nuts or walnuts
06 -
¼ cup olive oil (preferably from sun-dried tomatoes)
07 -
Salt and pepper to taste
→ Meatballs
08 -
1 pound ground beef or beef-pork mix
09 -
½ cup breadcrumbs
10 -
¼ cup grated Parmesan cheese
11 -
1 large egg
12 -
2 tablespoons sun-dried tomato pesto
13 -
¼ cup finely chopped onion
14 -
2 cloves garlic, minced
15 -
1 teaspoon dried oregano
16 -
Salt and pepper to taste
17 -
2 tablespoons olive oil for frying
→ Creamy Sauce
18 -
1 tablespoon olive oil
19 -
1 small onion, finely chopped
20 -
2 cloves garlic, minced
21 -
½ cup sun-dried tomato pesto
22 -
1 cup heavy cream or half-and-half
23 -
½ cup low-sodium chicken or vegetable broth
24 -
¼ cup grated Parmesan cheese
25 -
Salt and pepper to taste
26 -
Fresh basil leaves for garnish
# Step-by-Step Directions:
01 -
Combine sun-dried tomatoes, fresh basil, Parmesan cheese, garlic, and pine nuts in a food processor. Pulse until finely chopped. While processor is running, slowly drizzle in olive oil until smooth. Season with salt and pepper to taste. Set aside.
02 -
In a large bowl, gently combine ground meat, breadcrumbs, Parmesan, egg, 2 tablespoons of the prepared pesto, onion, garlic, oregano, salt, and pepper. Mix just until ingredients are incorporated. Shape into 20-24 meatballs, approximately 3-4 cm in diameter.
03 -
Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally until browned on all sides and cooked through, about 8-10 minutes. Transfer to a plate and set aside.
04 -
In the same skillet, add additional olive oil if needed. Sauté onion until translucent, about 3-4 minutes. Add garlic and cook for one minute until fragrant. Stir in ½ cup of the sun-dried tomato pesto and cook 1-2 minutes to develop flavors.
05 -
Pour in heavy cream and broth, stirring to combine. Bring to a gentle simmer. Add grated Parmesan cheese, stirring until melted and smooth. Adjust seasoning with salt and pepper.
06 -
Return meatballs to the skillet, spooning sauce over them to coat thoroughly. Simmer 5-7 minutes to allow meatballs to absorb flavors and heat through completely. Garnish with fresh basil leaves before serving.
# Helpful Notes:
01 -
Prepare the sun-dried tomato pesto in advance to save time and allow flavors to deepen
02 -
Ensure your skillet is properly heated before adding meatballs for optimal browning
03 -
For thicker sauce, simmer longer or add more cream; for lighter version, substitute milk for half-and-half
04 -
Serve over pasta, rice, mashed potatoes, or with crusty bread to soak up the sauce