Creamy Pesto Meatballs
Tender homemade meatballs simmered in a silky basil pesto cream sauce, topped with fresh basil and cherry tomatoes for a restaurant-quality dish.
- Total time
- 30 min
- Servings
- 4
- Calories
- 420
- Protein
- 28g
comfortingelegantItalian-inspiredbeeftendercreamyjuicydinner party
Ingredients
- 1 lb ground beef
- 1.5 cups fresh basil
- 4 clove garlic cloves
- ¾ cup heavy cream
- 1 cup cherry tomatoes
- ½ pepper yellow bell pepper
- 2 tbsp olive oil
- ¼ cup breadcrumbs
- ½ lime lime
- 1 tsp salt and pepper
Instructions
- 1
Mix ground beef, breadcrumbs, minced garlic, salt, and pepper; roll into 12 balls.
- 2
Heat olive oil in a large skillet and brown meatballs on all sides, 8 minutes total.
- 3
Blend basil, garlic, and cream until smooth; pour over meatballs.
- 4
Simmer meatballs in pesto cream for 10 minutes until heated through.
- 5
Stir in diced bell pepper and cherry tomatoes; cook 3 minutes.
- 6
Squeeze lime juice over the dish and garnish with fresh basil leaves before serving.
Tools you’ll need
- skillet
- blender
- mixing bowl
- measuring spoons
- knife
- spoon
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