Sun-Dried Tomato Meatballs (Print Version)
# Ingredients:
→ Tomato-Basil Pesto
01 -
1/4 cup walnuts or pine nuts
02 -
2 garlic cloves
03 -
1/4 cup grated Parmesan cheese
04 -
1/2 cup fresh basil leaves
05 -
1/4 cup olive oil (use the oil from the tomato jar if possible)
06 -
1 cup sun-dried tomatoes drained from oil
→ Mini Meatballs
07 -
2 tablespoons olive oil, for cooking
08 -
1 pound ground beef or a blend of pork and beef
09 -
1/4 cup finely diced onion
10 -
1 teaspoon dried oregano
11 -
2 cloves garlic, minced
12 -
2 tablespoons sun-dried tomato pesto
13 -
1/4 cup grated Parmesan cheese
14 -
1/2 cup breadcrumbs
15 -
1 large egg
→ Rich Creamy Sauce
16 -
Fresh basil for topping
17 -
1/4 cup grated Parmesan cheese
18 -
1 cup heavy cream
19 -
1/2 cup chicken or vegetable broth (low sodium)
20 -
1/2 cup sun-dried tomato pesto
21 -
1 finely chopped small onion
22 -
1 tablespoon olive oil
23 -
2 garlic cloves, minced
# Instructions:
01 -
Put sun-dried tomatoes, basil, cheese, garlic, and nuts in a processor. Slowly add oil while blending until creamy. Taste and add pepper or salt if needed.
02 -
In a mixing bowl, combine meat, pesto, breadcrumbs, egg, onion, garlic, Parmesan, and oregano. Make small round balls about 1 to 1.5 inches in size.
03 -
Heat oil in a skillet on medium. Fry meatballs in batches for 8-10 minutes until browned all over. Take them out and keep them to the side.
04 -
Use the same pan to sauté garlic and onion in oil. Stir in pesto, cream, and broth. Let it simmer and melt in Parmesan, mixing until it’s smooth.
05 -
Add meatballs into the sauce and simmer for 5-7 minutes until everything is warmed through. Sprinkle fresh basil on top before serving.
# Notes:
01 -
You can make the pesto ahead—time gives it extra flavor.
02 -
Overmixing the meat mixture will make the meatballs tough.
03 -
Adjust the sauce thickness with more cream or broth if necessary.