05.12.16

Pesto Meatballs in a Pesto-y Tomato Sauce

Pesto Meatballs in a Pesto-y Tomato Sauce

We all love a good plate of spaghetti and meatballs…it’s just one of those simple pleasures in life and definitely on the top of my list of my favorite comfort foods. My Lemon-Basil Pesto recipe is packed full of flavor, so instead of adding all of the spices and herbs like a traditional spaghetti sauce, I just used our pesto to add flavor to the sauce in these Pesto Meatballs in a Pesto-y Tomato Sauce. Oh, and the meatballs have pesto in it, too. The more the merrier, right? Yum. I hope you love these Pesto Meatballs in a Pesto-y Tomato Sauce as much as I do!

Pesto Meatballs in a Pesto-y Tomato Sauce
Serves 3
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
For the Meatballs
  1. 1 lb. grassfed ground beef
  2. 1 egg, beaten
  3. 1 tbsp. Lemon-Basil Pesto
  4. Kosher Salt and Pepper, to taste
  5. 1/4 tsp. Crushed Red Pepper (optional or to taste)
  6. 1 tbsp. coconut flour (or use 2 tbsp. breadcrumbs if not Whole30)
  7. 2 tbsp. olive oil
For the Sauce
  1. 1/4 cup beef broth
  2. 1 (14.5 oz) Can Tomato Sauce
  3. 1 (14.5 oz) can Diced Tomatoes, no salt added
  4. 2 tbsp. Lemon-Basil Pesto
  5. salt and pepper, to taste
Instructions
  1. In a bowl, combine the ground beef, beaten egg, 1 tbsp. pesto, salt, pepper, crushed red pepper and coconut flour.
  2. Using your hands, work the meat until it is just combined evenly.
  3. Roll meat into 1 1/2 inch balls.
  4. Heat 2 tbsp. of olive oil over medium-high heat. When hot, add meatballs to the oil and cook on all sides until cooked through (about 3-5 minutes per side). Remove the meatballs from from the skillet and set aside.
  5. Turn heat down to medium on the same skillet that you cooked your meatballs. Pour in 1/4 cup of beef broth and stir, scraping up all the browned bits in the skillet.
  6. Add the tomato sauce and the diced tomatoes, and let it cook until it reaches a simmer. Let it simmer, stirring occasionally for 5 minutes, it should reduce just a tad during this time.
  7. Turn heat down to low and stir in 2 tbsp. pesto. Taste your sauce and add salt and pepper if you think it needs it at this time. Drop the meatballs into the sauce and let cook on low heat, covered, for 10 more minutes.
  8. Serve as desired and enjoy!
Notes
  1. I served mine over Zoodles (zucchini noodles). I like to spiralize my zucchini(s), then just quickly saute them in a little bit of olive oil for about 2 minutes, or until just heated through. I don't like to overcook them as they tend to get watery.
  2. You can also serve these over some sauteed spinach for a Whole30/Paleo/Low carb option.
  3. These would obviously also go great over regular spaghetti or brown rice (gluten free) spaghetti!
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2 Comments

  • Reply
    Karyn
    June 14, 2017 at 3:58 am

    Incredible! I made this evening for my family. I’m still on my Whole30 (month 2) so I paired with your Cauliflower “Rice” Pilaf while they had gluten-free pasta. A hit!

    • Reply
      Alex
      June 14, 2017 at 7:49 pm

      Fantastic!

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