Pesto Meatballs and Spaghetti
A delicious twist on classic spaghetti and meatballs, featuring tender, herb-infused meatballs coated in pesto sauce, served over al dente spaghetti. Perfect for a comforting family dinner or a special occasion.
Ingredients
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup pesto sauce (store-bought or homemade)
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil (for cooking)
For the Spaghetti:
- 12 oz spaghetti
- ½ cup pesto sauce
- ¼ cup pasta water (reserved)
- Grated Parmesan cheese (for garnish)
- Fresh basil leaves (for garnish)
Instructions
- Prepare the Meatballs:In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, pesto sauce, egg, garlic, salt, and pepper. Mix until well combined.Shape the mixture into 1.5-inch meatballs (about 18-20 meatballs).Cook the Meatballs:Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through. Remove and set aside.Cook the Spaghetti:Cook spaghetti according to package instructions until al dente. Reserve 1/4 cup of pasta water before draining.Combine and Serve:In a large bowl, toss the cooked spaghetti with pesto sauce and reserved pasta water until evenly coated.Add the cooked meatballs and gently mix.Garnish with grated Parmesan cheese and fresh basil leaves. Serve immediately.
Notes
- For a lighter version, use ground turkey or chicken instead of beef.
- Add a splash of cream to the pesto sauce for a richer flavor.
- Store leftovers in an airtight container for up to 3 days.