Classic Pesto Meatballs

Try them in a hero sandwich, wrapped and baked in a calzone, buried in macaroni and cheese, layered in lasagna, served over orzo pasta with vegetables or used as a pizza topping. This came from Ladies' Home Journal. I have not tried this, just posting for future use.

• Ready In: 33 mins
• Serves: 48
• Yields: 4 dozen

Ingredients

• 2  lbs ground beef
• 1  small  finely chopped onion
• 1⁄2 cup  roasted red pepper, finely diced
• 1⁄3 cup  prepared pesto sauce
• 1⁄4 cup  plain breadcrumbs
• 1⁄4 cup part-skim ricotta cheese
• 1  teaspoon kosher salt
• 1⁄2 teaspoon ground black pepper

Directions

1. Combine ground beef, onion, pepper, pesto, bread crumbs, ricotta, salt and pepper; mix well. Roll meatballs into 1 1/2"-inch balls and freeze or cook.
2. Saute: saute meatballs on the stove with 2 teaspoons canola oil in a large skillet over medium heat (taking care not to overcrowd the pan). Turn frequently to brown on all sides, until cooked through. Small meatballs will take 8-10 minutes.
3. Bake: bake meatballs in a 350 oven in a glass baking dish or on a rimmed baking sheet. Small meatballs will take 25 minutes.
4. Grilled: freeze meatballs for 20 minutes, then skewer them close together on prepared kabob sticks and GRILL over medium-high heat on oiled grates, turning occasionally until cooked through. Small meatballs will take about 10 miutes.
5. Freezing: Place rolled meatballs on a parchment-lined baking sheet and freeze until firm. Transfer to plastic storage containers or heavy-duty resealable bags, label and freeze for up to a month.
6. Note: If the prepared pesto you buy is salty, reduce the kosher salt in this recipe.