What's For Dinner? #292
Today I finished off my homemade pesto by mixing it into meatballs and it turned out just right.
I had about 3 heaping tablespoons of homemade pesto left over from a fettucini lunch and since I had defrosted
500 grams of a ground pork/beef mixture I decided to mix the pesto into the mix and make pesto meatballs.
'Best meatballs I've ever tasted' ....was the response from my husband. Here's what I put in it:
500 grams (just over a lb) of finely ground beef/pork mixture
1 large egg
1 teasp dry mustard
1/4 teasp ground nutmeg
1/4 cup grated parmesan
2 heaped TBS homemade pesto
1/2 onion - minced
1/2 teasp salt
1/2 teasp ground black pepper
flour to coat
1 heaping TBS pesto
1/4 cup hot vegetable steamer water
1.Mix egg with meat, add pesto, onion, parmesan and spices.
2.Form golf ball sized meatballs and roll on floured plate to coat.
3.Cover bottom of small frying pan with about 1/2 inch oil and when hot,
put 5 or 6 meatballs at a time to brown about 4 minutes, then turn them over.
4.Drain meatballs on paper and keep hot while forming and cooking the rest.
5.Mix about 1/4 cup hot vegetable water into remaining 1 TBS pesto to make
enough creamy sauce to drizzle over meatballs when plated.