Last night for dinner we had spaghetti topped with pesto meatballs and marinara. These meatballs were so tasty. I heart basil! Pesto is a great way to use your ever-growing basil plant before the fall temps arrive.
The best thing about this recipe for us is: LEFTOVERS!
I packed them for lunch today. Fresh greens + pesto meatballs + hummus (for dressing)
The rest were frozen and placed in a freezer bag for another time. Hello weeknight dinner!
adapted from Food Network Magazine
(makes 35 meatballs)
1/2 cup Panko breadcrumbs
1/2 cup pesto (will post recipe later)
1/4 cup shredded parmesan
1/4 cup milk
1 lb ground sirloin beef
Preheat oven to 400 degrees F. Mix all ingredients together until combined and roll into miniature balls. Place meatballs in mini muffin tins and bake for 20 minutes.
Do you love pesto too? How do you use all that basil in the backyard?
Hi I’m Kristina LaRue, registered dietitian and millennial mom of two active and hungry boys. Here on Love & Zest, you’ll find (mostly) healthy recipes to fuel the whole family and real life stories of modern motherhood. I’m all about veggie-filled breakfast meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
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