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pesto meatballs

Pesto Meatballs

These flavor-packed meatballs can be prepared in advance and cooked up quickly for an easy midweek meal!
Prep Time 20 mins
Cook Time 20 mins
Course Appetizer, Main Course, Snack
Servings 32 meatballs

Ingredients
  

  • 2 lb lean ground beef can be substituted with ground turkey or chicken
  • 1 cup grated parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup breadcrumbs
  • 1 1/2 cups pesto drain off some of the extra olive oil
  • 2 large eggs

Instructions
 

  • Place all ingredients in a large mixing bowl.
  • Using your hands, combine ingredients until the mixture is even throughout.
  • Using a large spoon, scoop roughly 1 ounce of the mixture and roll it into a ball by hand.
  • Place rolled meatballs on a baking sheet prepared with parchment paper.
  • Bake at 400 degrees for 20-25 minutes, or until meatballs are cooked throughout.

Notes

Freezing your meatballs:
If freezing prior to baking, placed rolled, raw meatballs on a baking sheet prepared with wax or parchment paper. Cover tightly and place in the freezer. Once frozen, remove meatballs and store in freezer-friendly plastic storage bag or tupperware for up to three months. When ready to bake, bake meatballs from frozen, adding 5-10 minutes to the original baking time. 
If freezing after baking, placed cooked and cooled meatballs on a baking sheet prepared with wax or parchment paper. Cover tightly and place in the freezer. Once frozen, remove meatballs and store in freezer-friendly plastic storage bag or tupperware for up to three months. When ready to bake, bake meatballs from frozen until heated throughout. Meatballs can also be heated through in the microwave.