Meatballs with Calabrian Pesto and Italian Nut Crumbs
2 lbs very lean ground beef
3 cloves of garlic, finely chopped
1/2 cup shredded Parmesan cheese
1/2 cup Italian Nut Crumbs
1/4 cup Calabrian Pesto Olive Oil
pinch each of salt & pepper
In a large bowl and add ground beef, eggs, garlic Italian Nut Crumbs, Calabrian Pesto Olive Oil and Parmesan cheese. Mix together until thoroughly combined. Go easy on the salt because the Parmesan cheese is already salty and the nut crumbs are already seasoned.
Start forming the meatballs to your preferred size. I like to use an ice cream scoop so they are consistent in size.
Line a cookie sheet with aluminum foil and place meatballs on sheet. Set oven to broil and broil the meatballs till they are browned, about 5 minutes. Flip the meatballs and repeat the other side. The meatballs will still be raw in the middle, but will continue to cook in the sauce.
Once browned, add meatballs to your homemade or jarred sauce. Allow to simmer for 20 minutes or until meatballs finish cooking. Serve over pasta, zoodles or spaghetti squash and garnish with additional Parmesan cheese and a drizzle of the Calabrian Pesto Olive Oil.