Creamy pesto meatballs

Name: Creamy pesto meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: en
Ingredients: 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; 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

Main Dish

4 servings

10 min

20 min

Very Easy

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Ingredients

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

Preparation

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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