Pesto Meatballs

Pesto meatballs in a white bowl on a wooden surface

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  • Total: 55 mins
  • Prep: 25 mins
  • Cook: 30 mins
  • Yield: 30 meatballs (30 servings)

Pesto Meatballs are a real crowd pleaser. Pesto goes with just about everything, and putting some into meatballs makes them even more tender and delicious.


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 onion (finely chopped)
  • 2 cloves garlic (minced)
  • 2/3 cup pesto
  • 1/3 cup Parmesan cheese (grated)
  • 1 egg
  • 1/3 cup dried bread crumbs
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/4 pounds ground beef (lean)

Steps to Make It

  1. Preheat oven to 350 degrees F. In a small skillet, heat olive oil and butter over medium heat. Add onion and garlic; cook and stir until tender, about 6-8 minutes. Remove to large bowl and let cool for 10 minutes.

  2. Beat in pesto, cheese, egg, bread crumbs, salt and pepper and mix well. Add beef and mix gently but thoroughly with hands until combined. Form into 1-1/2" meatballs. Place on cookie sheet with sides.

  3. Bake for 25-30 minutes or until an instant-read thermometer registers 165 degrees F. Use in recipes, or cool and freeze for later use.