If you're in the mood for a big bowl of spaghetti and meatballs, but want something other than a traditional tomato sauce, I highly recommend this creamy pesto dish! A tasty blend of bread and seasoning, the meatballs that dot the pasta are scrumptious with the perfect texture.
Both the pesto and meatballs are simple to make, but do require time. The best thing about this recipe is it makes a lot, so save some for a later date. The cream-less pesto keeps for up to 3 weeks in the fridge. The finished meatballs keep in the freezer for up to 2 months and are easily reheated in a pan with a small amount of olive oil to make crispy.
Not only did I enjoy this as a main course, but also a few days later as a delicious appetizer: The meatballs are great with the creamy pesto sauce as dip. To make your own green spaghetti and meatballs, read more!
Creamy Pesto Sauce Makes approximately 2 1/2 cups creamy pesto and 45 meatballs.
2 cups packed chopped fresh basil leaves
3 cloves garlic
3/4 cup roasted pine nuts
3/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan
1/4 cup freshly grated Romano
1 1/2 cups of cream (depending on desired thickness)
1/4 cup sour cream or cream cheese
1 1/2 cups fresh bread crumbs
1/2 cup milk
1 cup roasted ground pine nuts
3 small onions or 1 large onion
3 cloves of garlic
1 lb beef
1 lb pork
3/4 cup Parmesan cheese
2 tbsp Italian seasoning
1/4 cup Olive oil for browning
Pasta of your choice
Creamy Pesto Sauce
Makes approximately 2 1/2 cups creamy pesto and 45 meatballs.