Creamy Pesto Meatballs

By
Linda Larsen
Linda Larsen
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes.
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Updated on 09/14/21
Creamy Pesto Meatballs

The Spruce / Nyssa Tanner
Prep: 15 mins
Cook: 6 hrs
Total: 6 hrs 15 mins
Servings: 4 to 6 servings
Yield: 4 to 6 portions
Nutrition Facts (per serving)
944 Calories
84g Fat
20g Carbs
30g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 944
% Daily Value*
Total Fat 84g 108%
Saturated Fat 37g 186%
Cholesterol 189mg 63%
Sodium 1830mg 80%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 30g
Vitamin C 21mg 104%
Calcium 610mg 47%
Iron 3mg 16%
Potassium 538mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Creamy Pesto Meatballs is an easy main dish recipe using pesto sauce and Alfredo sauce. This recipe is rich and delicious and so easy to make. 

You can add other vegetables too, like sliced or shredded carrots, green peas, (add with the pesto) or other colors of bell peppers. Use frozen precooked meatballs purchased at the store, or make your own meatballs.

Serve this wonderful recipe with hot cooked rice or pasta to soak up the wonderful sauce. Add a green salad tossed with sliced mushrooms and avocados to complete the meal.

Ingredients

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 1 green bell pepper, chopped

  • 1 (1-pound) package frozen precooked meatballs

  • 1 (20-ounce) bottle Alfredo sauce

  • 1/4 cup milk

  • 1 (9-ounce) jar pesto sauce

  • 1/3 cup shredded Parmesan cheese

  • Cooked rice, for serving

Steps to Make It

  1. Gather the ingredients.

    Creamy Pesto Meatballs ingredients

    The Spruce / Nyssa Tanner

  2. In a 3-1/2 quart slow cooker, combine the onion, garlic, and the green bell pepper.

    combine the onion, garlic, and the green bell pepper in a slow cooker

    The Spruce / Nyssa Tanner

  3. Top with the meatballs. Pour the Alfredo sauce over all.

    meatballs and sauce with the vegetables in a slow cooker

    The Spruce / Nyssa Tanner

  4. Then pour the milk into the Alfredo sauce jar; tighten lid and shake well. Pour this mixture into the crock pot.

    Creamy Pesto Meatballs cooking in a slow cooker

    The Spruce / Nyssa Tanner

  5. Cover the slow cooker and cook on low for 6 to 8 hours or until the meatballs are hot and tender and the vegetables are tender.

    Creamy Pesto Meatballs in a slow cooker

    The Spruce / Nyssa Tanner

  6. Stir in the pesto sauce and cheese. Cover again and cook on low for 10 to 15 minutes or until the mixture is hot and the cheese is melted.

    Creamy Pesto Meatballs in a slow cooker

    The Spruce / Nyssa Tanner

Tip

  • If you have a new hot crock pot, cook on low for 4 1/2 to 6 hours.