Pesto Meatballs
These baked pesto meatballs are so easy - you only need 4 ingredients!
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Servings: 16 meatballs
Ingredients
- 1/2 cup Italian breadcrumbs
- 2 large eggs
- 1/4 cup pesto
- 1 pound 90% lean ground beef
Instructions
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- Mix the breadcrumbs, eggs, and pesto in a large mixing bowl. Add the ground beef and mix until just combined.
- Scoop two tablespoons of the meat mixture to form each meatball. Place them in a single layer on the prepared sheet pan.
- 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 Estimate
Calories: 104kcal | Carbohydrates: 2.7g | Protein: 9.5g | Fat: 5.8g | Saturated Fat: 1.9g | Cholesterol: 48.5mg | Sodium: 96.3mg | Fiber: 0.2g | Sugar: 0.3g
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