Parmesan Pine Nut Meatballs in Pesto Tomato Sauce

By cdhiggins

These meatballs are nice to serve on rigatoni, penne or spaghetti. You could also try it on orzo, mashed potatoes.

Ingredients

• For the meatballs
• 3/4 lb lean ground pork
• 3/4 lb lean ground beef
• 1 large egg, lightly beaten
• 1/4 c chopped fresh basil
• 1/3 c freshly grated parmesan cheese
• salt and freshly ground black pepper to taste
• 1/3 c bread crumbs
• 1/4 c milk
• 1/4 c pine nuts, lightly toasted
• 1-2 garlic cloves, minced
• For the Sauce
• 1 700 ml can tomato sauce
• 1/4 c cold water
• 1/4 c coarsely chopped black olives
• 1/4 c fresh basil
• pinch of sugar
• salt and freshly cracked black pepper to taste

Preparation

Step 1

Preheat the oven to 375 F.
Combine meatball ingredients in a bowl.
Roll into 1 inch round balls and place on a non-stick or parchment lined baking tray.
Bake 20-25 minutes, turning occasionally or until cooked through.

Place the sauce ingredients in a medium- sized pot and bring to a gentle simmer. (Use the 2/4 c of cold water to rinse out the tomato sauce can, then add to sauce.)
When the meatballs are cooked, drain away fat and add them to the sauce.
Simmer 10-15 minutes more, and then serve.

Note: To toast pine nuts, place in a single layer in a non-stick skillet over medium low heat.
Cook, swirling the pan from time to time, until lightly toasted, about 8-10 minutes.