Pesto Meatballs

4.50 from 4 votes

Pesto meatballs is a classic American recipe where meatballs usually made of lamb ground meat, beef or chicken and marinated with either pesto sauce or alfredo sauce.
Here is the simple meatballs recipe made in pesto sauce.
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Served AsDinner, Lunch
Recipe Taste Salty, Savoury
Servings 4


Meatballs recipe

  • 500 gm Minced Lamb ground meat, can be substituted with Ground Chicken also
  • 1 tbsp Garlic paste
  • 1 cup Bread crumbs
  • 1 Egg
  • 1 tbsp Italian Seasoning
  • 1 teaspoon Cayenne Pepper Ground
  • 1 tbsp All purpose Flour
  • Salt to taste
  • Pepper to taste
  • ¼ cup Olive Oil

Pesto sauce

  • 2 bunch Basil Leaves
  • 1 cup Pine Nuts roasted, cooled
  • 1 cup Parmesan Cheese Shredded
  • 5 cloves Garlic
  • ½ cup Olive Oil
  • Ground Pepper to taste
  • Salt to taste


How to make pesto

  • In a food processor, put all the ingredients for the pesto sauce recipe and pulse.
  • Grind it while mixing the Olive oil gently in the processor. The basil pesto should be coarse preferably rather than a paste.

How to make meatballs

  • In a bowl mix the ingredients for the meatballs and let it rest for 1 hour.
  • Alternatively, you can use a small tsp of meat tenderizer to speed up the process. Make 30- 40 gm balls. You will get about 20-24 meat balls.
  • Mix that with 1 cup of basil pesto and let it marinate for 1 hour.
  • On a big pan, on medium heat cook the marinated meat balls for about 10 minutes and gently move the same so that they are not charred and there's a nice golden color on all sides.
  • Serve the classic pesto meatballs with the balance pesto and garnish with a basil Leave.


Tips –
If you have excess meatballs, you may freeze them in a ziplock, for cooking preheat the oven to 350*F, place the meatballs on a sprayed sheet pan and cook them for 25 minutes with an occasional check-in between.
About the Author – Chef Ashok Nageshwar is a certified culinary professional who graduated from the world’s oldest culinary school Le Cordon Bleu with high honours and distinction. He has gained a speciality experience in Spanish cuisine from Spain working with chefs from Michelin starred in Bilbao and San Sebastian.
An experience with Ritz Carlton, working with Top French Chefs and with the top Italian restaurants in Australia has taught him the art of perfection and culinary discipline which he practices. Besides working in a corporate culinary environment, Ashok enjoys themed fusion dinners, hosting culinary classes. Chef Ashok shares his culinary journey with Plattershare and on his FB page Food Raconteur

Please appreciate the author by voting!

4.50 from 4 votes

Recipe Nutrition

Calories: 861 kcal | Carbohydrates: 31 g | Protein: 40 g | Fat: 65 g | Saturated Fat: 20 g | Polyunsaturated Fat: 15 g | Monounsaturated Fat: 24 g | Trans Fat: 1 g | Cholesterol: 149 mg | Sodium: 1085 mg | Potassium: 650 mg | Fiber: 4 g | Sugar: 3 g | Vitamin A: 805 IU | Vitamin C: 4 mg | Calcium: 432 mg | Iron: 6 mg

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Chef Ashok Nageshwar Visit Profile / Website

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