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RECIPE: Tuscan meatballs with pesto cream sauce

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Tuscan Meatballs

1# Ground beef

¼ c Cooked Orzo

1 whole egg

1T chopped shallot (regular onion is fine)

2t Chopped garlic

1t Nutmeg

2t Salt

2t Pepper

¼ c chopped sundried tomatoes

¼ c chopped fresh basil

¼ c grated parmesean

¼ c Asiago

 

Preheat oven to 375 degrees. Chop sundried tomatoes into small pieces. Add all ingredients to mixing bowl. Gently fold together mixture until everything is well incorporated. Be careful to not overmix. Wrap mixture in plastic wrap and refrigerate for 1 hour. Remove from refrigerator and scoop out to 2 oz portions. Gently roll between hands until formed into meatball shape. Place on parchement lined pan. Bake in over for 20-22 minutes, or until internal temperature of meatball is 165 degrees. Sauce and serve. Recipe makes 10 meatballs.

 

Pesto Cream Sauce

2 cup basil leaves

1/4c olive oil

2T pine nuts

2 garlic cloves

2T grated parmesean

1t salt

Place all ingredients into food processor and blend until smooth consistency. Store bought pesto is perfectly fine. You will be using 1/2c of pesto for finishing the sauce.

2 c heavy cream

1t salt

1t fresh garlic

1/4c Asiago

2T chicken stock

1t pepper

1t tabasco

1/2c pesto, from previous recipe

Place everything except pesto into sauce pan. Slowly bring to a simmer. Reduce sauce by ¼. Remove from heat and whisk in pesto. Pour over meatballs while still hot.