Ingredients
For the Meatballs:
- 1 pound ground beef (or chicken for a leaner option)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil for frying
For the Pesto:
- 2 cups fresh basil leaves, packed
- 1/4 cup pine nuts (or walnuts as an alternative)
- 2 cloves garlic
- 1/2 cup extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- Salt and pepper to taste
- Juice of half a lemon
For the Pasta:
- 12 oz pasta (spaghetti, penne, or your preferred type)
- Salt for boiling the pasta
Garnish (Optional):
- Fresh basil leaves for garnish
- Extra grated Parmesan cheese
Ingredient Highlights
- Ground Beef: Ground beef is a hearty option for the meatballs, delivering richness and depth of flavor. Alternatively, lean ground turkey or chicken can be used for a lighter version.
- Breadcrumbs: Breadcrumbs help bind the meatballs together, ensuring they stay tender and juicy during cooking.
- Parmesan Cheese: Both in the meatballs and the pesto, Parmesan cheese adds a sharp, salty flavor that enhances the overall taste of the dish.
- Basil: Fresh basil is the star of the pesto, contributing its aromatic, slightly sweet flavor that balances the richness of the meatballs and pasta.
- Pine Nuts: Pine nuts add a subtle, nutty flavor to the pesto. If you’re allergic to pine nuts, feel free to substitute them with walnuts or almonds.
Instructions
Prepare the Meatballs:
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Mix the Meatball Ingredients: In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, dried oregano, dried basil, salt, and pepper. Mix everything together until just combined. Be careful not to overmix, or the meatballs may become tough.
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Shape the Meatballs: With your hands, shape the mixture into meatballs about 1 inch in diameter. You should get around 16-20 meatballs depending on size.
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Cook the Meatballs: Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches (to avoid overcrowding) and cook for about 7-8 minutes, turning them occasionally, until golden brown on all sides and cooked through. Remove the meatballs from the skillet and set them aside.
Prepare the Pesto Sauce:
- Make the Pesto: In a food processor or blender, combine the fresh basil leaves, pine nuts, garlic, Parmesan cheese, olive oil, salt, pepper, and lemon juice. Pulse until the mixture forms a smooth paste. Taste and adjust the seasoning with more salt, pepper, or lemon juice if necessary. If the pesto is too thick, you can add a little more olive oil to achieve the desired consistency.
Cook the Pasta:
- Cook the Pasta: While the meatballs are cooking, bring a large pot of salted water to a boil. Add your pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta, reserving about 1/2 cup of the pasta cooking water.
Combine the Pasta, Meatballs, and Pesto:
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Combine the Pasta and Pesto: In a large mixing bowl or directly in the pot, toss the drained pasta with the pesto sauce, adding a little bit of the reserved pasta water to help coat the pasta evenly with the pesto.
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Add the Meatballs: Gently add the cooked meatballs to the pasta and pesto mixture. Toss gently to combine, ensuring that the meatballs are evenly distributed throughout the pasta.
Serve and Garnish:
- Serve: Divide the pasta and meatballs among serving plates. Garnish with fresh basil leaves and a sprinkle of Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4-6
- Calories: 500-600
- Fat: 25g
- Carbohydrates: 50g
- Protein: 25g