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Parmesan Pine Nut Meatballs in Pesto Tomato Sauce

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

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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

Details

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.

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