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Pesto Meatballs

baked meatballs on a sheet pan.
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These baked pesto meatballs are so easy – you only need 4 ingredients! 

Ingredients

Scale
  • 1/2 cup Italian breadcrumbs
  • 2 large eggs
  • 1/4 cup pesto
  • 1 pound 90% lean ground beef

Instructions

  1. Preheat oven to 375°F. Line a sheet pan with parchment paper.
  2. Mix the breadcrumbs, eggs, and pesto in a large mixing bowl. Add the ground beef and mix until just combined.
  3. Scoop two tablespoons of the meat mixture to form each meatball. Place them in a single layer on the prepared sheet pan.
  4. Bake the meatballs for 25 to 30 minutes or until the internal temperature is 165°F.

Notes

Ground meat: You can also make this recipe with ground turkey, pork, or chicken.

Pesto: If I don’t have homemade pesto on hand, I like to use Rao’s basil pesto. You can use other types of pesto to change up the flavor, too.

Mixing tip: When you mix in the ground beef, mix gently and just until combined. When you form the meatballs, do it with a light hand so they are nice and tender after they’re baked.

Storage: The meatballs will keep in the fridge for three to four days. Or you can freeze them for three months.

 

Nutrition

Find it online: https://www.girlgonegourmet.com/pesto-meatballs/