Meatballs with Genoese Pesto

Recipe Meatballs with Genoese Pesto

Today we present a tasty second enriched by the flavor and aroma of our Pesto alla Genovese.

Meatballs with Pesto are a real delight to bring to the table, nutritious and light, they are liked by both adults and children and, moreover, their preparation is simple and fast.

(only 40 minutes)

Let’s see the ingredients for 4 people:

Basic ingredients:
Minced meat: 500 gr.
Genoese pesto: 60 gr.
White wine: 1 glass
Eggs: 1
Stale bread: 80 gr.

and then just enough of:

Extra virgin olive oil

The preparation method is, in fact, that of the classic meatballs by simply adding Pesto alla Genovese to the mixture of meat, eggs, breadcrumbs and Parmesan.

After softening the stale bread with milk and squeezing it, we shell the minced meat, beat and add the egg with the grated Parmesan.

We begin to mix the mix of (meat, egg, parmesan) and finally add the Pesto.

At this point it is time to add the softened bread that we have left to rest in order to obtain a homogeneous mixture that we work first with a fork and then directly with the hands.

We create small or medium-sized meatballs depending on how we prefer by finally passing them in the flour, shaking off the excess.



Bring a non-stick pan to temperature with a drizzle of our extra virgin olive oil and, as soon as it is hot, brown the meatballs by turning them gently with a wooden spoon.

Once browned, blend with the white wine, cover with a lid and let them cook for about 15 minutes over medium heat.

Once the 15 minutes have elapsed, remove the lid and let the meatballs dry for a few minutes.