The first thing I made with the Sun Dried Tomato Pesto was meatballs. I made a big batch so I could freeze some to send home with Cameron. He’s off on a new adventure living on his own in his new apartment. I’m sure he will appreciate a care package and a little reminder that Mom still looks out for him! These meatballs are so good and I love the sun dried tomato flavors that come through. I always feel like I have options once I have a batch of meatballs ready. They make up easy meatball subs and spaghetti with meatballs and marinara sauce.
I like a mix of ground beef, ground pork and sweet Italian sausage. Along with onion, garlic, parmesan cheese, an egg and some stale sourdough bread. Oh, and sun dried tomato pesto of course!
Combine the meat, then add the rest of the ingredients and start mixing it up. You can either use a large wooden spoon or if you’re like me just mix it together with your hands.
I like to form them with an ice cream scoop. I’m going to cook 24 now and freeze the rest. I place them on a cookie sheet lined with aluminum foil and place in the freezer for an hour. This allows them to set and won’t stick to each other when placed in freezer bags. I usually make between 48 – 50 meatballs. I then package them in freezer bags of 12 or so per bag.
I cooked 24 meatballs on a broiler pan lined with aluminum foil. Bake at 375 for 15 minutes, then turn them over to cook an additional 15 minutes. With this size they come out perfect every time.
They come out with a crisp outer texture and juicy good inside.
Easy to assemble and yummy to eat!
Sun Dried Tomato Meatballs
1 pound Ground Beef
1 pound Ground Pork
3 links Sweet Italian Sausage
1/2 Onion, grated on a coarse cheese grater
2 cloves Garlic, grated on a microplane hand grater
4 – 5 slices stale Sourdough Bread, run through a food processor
1/3 cup Parmesan Cheese, grated
1/3 cup Sun Dried Tomato Pesto
Place the sourdough bread slices into a food processor and pulse until the bread becomes coarse and crumbly. Set aside.
Mix together the ground beef, ground pork and sweet Italian sausage together. Add in the grated onion along with the juice, garlic, bread crumbs, parmesan cheese and pesto. Work in so that all the ingredients are well incorporated.
Measure meatballs with an ice cream scoop. Roll them into round balls and place on a broiler pan lined with aluminum foil. Bake at 350 degrees for 15 minutes, turn them over then cook an additional 15 minutes.
Note** Any unused meatballs can be frozen and cooked at a later time. To freeze, place meatballs on a cookie sheet lined with aluminum foil. Place in the freezer for 1 hour. This will allow them to set and not stick together. Place in freezer bags and store in freezer. When ready, let them thaw completely and cook as directed above.
4 thoughts on “Sun Dried Tomato Meatballs”
These look great!
Jan: These look delicious! I love meatballs! And how clever of you to use your Sun Dried Tomato Pesto in this –great idea! Will have to give this a try the next time I make pesto.
Thanks Anne, I love all things pesto and try to incorporate it into as many things as possible.