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Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 6 |
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Try them in a hero sandwich, wrapped and baked in a calzone, buried in macaroni and cheese, layered in lasagna, served over orzo pasta with vegetables or used as a pizza topping. This came from Ladies' Home Journal. I have not tried this, just posting for future use. Ingredients:
2 lbs ground beef |
1 small finely chopped onion |
1/2 cup roasted red pepper, finely diced |
1/3 cup prepared pesto sauce |
1/4 cup plain breadcrumbs |
1/4 cup part-skim ricotta cheese |
1 teaspoon kosher salt |
1/2 teaspoon ground black pepper |
Directions:
1. Combine ground beef, onion, pepper, pesto, bread crumbs, ricotta, salt and pepper; mix well. Roll meatballs into 1 1/2 -inch balls and freeze or cook.
2. Saute: saute meatballs on the stove with 2 teaspoons canola oil in a large skillet over medium heat (taking care not to overcrowd the pan). Turn frequently to brown on all sides, until cooked through. Small meatballs will take 8-10 minutes.
3. Bake: bake meatballs in a 350 oven in a glass baking dish or on a rimmed baking sheet. Small meatballs will take 25 minutes.
4. Grilled: freeze meatballs for 20 minutes, then skewer them close together on prepared kabob sticks and GRILL over medium-high heat on oiled grates, turning occasionally until cooked through. Small meatballs will take about 10 miutes.
5. Freezing: Place rolled meatballs on a parchment-lined baking sheet and freeze until firm. Transfer to plastic storage containers or heavy-duty resealable bags, label and freeze for up to a month.
6. Note: If the prepared pesto you buy is salty, reduce the kosher salt in this recipe.
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