These Genoese Pesto Meatballs are really tempting!
Combining Ground Meat and Genoese Basil Pesto is a very original idea!
Francesca from Rome has prepared them.
After cooking the Olives Meatballs (Fake Ascolana Olives) she wrote to me: "I had some leftovers and I thought I could prepare a different version because green olives were missing; so I created these pesto meatballs! It could be a very interesting version for those who are in love with pesto and basil...daring a little bit in your life is good!"
- 150 g Ground Meat (Beef)
- 150 g Sausages
- 4 Tbs Parmesan Cheese
- 4 Tbs Genoese Pesto
- 1 Tbs Bread-crumbs
- 1 Egg
- Salt to taste
- Chopped Basil
How to prepare the Genoese Pesto Meatballs
Put all the ingredients in the bowl. 40 Sec. Speed 3.
Shape into balls.
Let water boil in a pan without salt.
Put meatballs covered with flour into boiling water and drain them when they rise using a ladle.
Cover with bread-crumbs and place them in a baking pan with oil. Bake in pre-heated oven at 160°C.
When they brown, take them out of the oven and serve.
Francesca from Rome
Translated from the Italian recipe
Polpette al Pesto col Bimby