Meatballs in Creamy Pesto Sauce

Recipe:

Ingredient Notes:

• Ground meat. You can choose whichever meat you like, depending on what’s available. I cooked mine with a mixture of equal parts pork and beef. You can also cook it with pure beef or pork. Another option is ground turkey.
• Onions. In this case, regular yellow onions are more than enough.
  Garlic. I use fresh garlic in this recipe. However, if you prefer the taste of dried, granulated garlic, you can use that instead. For the specified amount, 1/2 teaspoon will suffice.
• Egg. A medium-sized egg is used here. In terms of weight, this is usually about 50–55 g.
  If you wish, you can replace the whole egg with egg whites, weighing them according to the specified weight.
• Cream. Ideally, you need heavy cream with 30% fat or more. However, if you only have 20% cream, you can use it by adding more heavy cream than specified. Reduce the amount of stock proportionally.
• Stock. I strongly recommend not replacing it with water, as this will greatly affect the richness of the sauce’s flavor. You can use chicken, vegetable, or white veal stock.
• Flour. Use regular all-purpose wheat flour.
• Pesto. You can use store-bought pesto or make your own according to my recipe.

Let’s start cooking!

Combine the ground meat with the egg, breadcrumbs, grated garlic, salt, and pepper.

Form the mixture into meatballs and place them on a baking sheet.

Bake in a preheated oven at 200°C (390°F) until done, about 25 minutes. Prepare the sauce. Finely chop the onion. Heat 2 tablespoons of vegetable oil in a frying pan over medium heat. Add the onion and cook until translucent, about 4-5 minutes.

Add the flour and cook for 1 minute, stirring constantly. Gradually pour in the hot stock, whisking constantly to prevent lumps. Cook for 2 minutes, until thickened. Add the cream and pesto, and cook for another minute.

Add the cooked meatballs to the sauce, and heat everything together for a couple of minutes. Turn off the heat.

Serve with mashed potatoes or rice.

Enjoy!

This Meatballs in Creamy Pesto Sauce recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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