Creamy pesto meatballs

Ingredients

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.

Questions

Photos of members who cooked this recipe