Creamy pesto meatballs

Main Dish
4 servings
10 min
20 min
Very Easy


Number of serving: 4

Fresh Basil Pesto:

2 cup packed fresh basil leaves, minced

2 lg. cloves garlic, sliced

1/2 cup pine nuts or walnuts

3/4 cup freshly grated Parmesan cheese

2/3 cup olive oil

Creamy Pesto Meatballs:

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

basil pesto sauce - SEE ABOVE RECIPE

1/3 cup shredded Parmesan cheese

1 small box spaghetti


  • Fresh Basil Pesto:
    Place all ingredients in blender and process until smooth. Transfer to jar and cover with film of olive oil. Seal with tight fitting lid. Refrigerate up to 3 months or freeze. Stir oil into pesto before using.
  • Creamy Pesto Meatballs:
    In a large saucepan place onion, garlic, and bell pepper. Top with meatballs. Pour Alfredo sauce over all.
  • Pour milk into Alfredo sauce jar; tighten lid and shake well. Pour this mixture into saucepan. Cover and cook on low for until meatballs are hot and tender.Add pasta to boiling water and cook until tender.


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