Appetizers
MEATBALLS IN PESTO SAUCE
Colagrossi Wines
7755 Bell Road
Windsor, CA 95492
colagrossiwines.com
- RECIPE YEAR: 2026
- RECIPE BY: Chef Robert
- YIELD: Serves 30
- PAIRS WELL WITH: Montepulciano
Nonna's Favorite Pesto and Meatballs.... What goes better with Italian Varietals than a savory appetizer? I argue nothing at all. The blend of Beef and Pork, curried in a Pesto Cream sauce, are so tasty and juicy you can't stop at one. A Beef and Pork blend.
Ingredients:
- 2 Quarts Heavy Cream
- 2 Quarts Pesto Sauce
- 1.5 Cups Bread Crumb Finely Crumbled
- 3-4 TBLS Italian Herbs Finely Minced
- 2.5 Cups Parmigiano Reggiano Shredded
- 3 LBS Beef Ground
- 3 LBS Pork Ground
- Salt & Pepper To Taste
Recipe Directions:
Prepare the meatball mixture.
In a large mixing bowl, combine the ground beef and ground pork. Add the breadcrumbs, Parmesan cheese, Italian herbs, salt, and black pepper.
Mix well.
Using your hands, gently mix everything until all the ingredients are evenly combined. Do not overmix, as this can make the meatballs too firm.
Shape the meatballs.
Form the mixture into evenly sized meatballs, approximately 1½–2 inches in diameter.
Cook the meatballs.
Preheat the oven to 400°F (205°C). Arrange the meatballs on baking sheets or in large baking pans, leaving a little space between them. Bake for approximately 20–25 minutes, or until browned and the internal temperature reaches 160°F (71°C).
Prepare the creamy pesto sauce.
In a large saucepan or pot, combine the heavy cream and pesto sauce. Heat over medium-low heat, stirring frequently. Bring to a gentle simmer, but do not boil.
Combine.
Add the cooked meatballs to the creamy pesto sauce. Gently stir to coat them evenly.
Simmer.
Let the meatballs simmer in the sauce over low heat for approximately 10–15 minutes so they absorb the flavor of the sauce.
Serve.
Taste and adjust with additional salt and pepper if necessary. Serve hot with extra Parmesan cheese on top if desired.
