Creamy Pesto Pasta & Meatballs
Recipe By: Emily Roz | @myriadrecipes
🌿 Fun Fact: Traditional pesto hails from Genoa, Italy, and gets its name from the Italian word pestare, meaning to pound or crush. A nod to the mortar and pestle traditionally used to bring its ingredients together.
🎥 WATCH The Video
🛒 Ingredients
For The Meatballs
9 oz ground pork
9 oz ground beef
Approximately 1/2 cup fine breadcrumbs
1 large egg (or 1 tbsp olive oil)
Salt and freshly cracked black pepper, to taste
1/2 tbsp olive oil, for cooking
For The Homemade Basil Pesto
Approximately 2 packed cups fresh basil leaves
1/4 cup pine nuts
Scant 1/2 cup freshly grated Parmesan cheese, plus extra for serving
Scant 1/2 cup extra virgin olive oil
1 garlic clove
Salt and black pepper, to taste
For The Pasta
10 1/2 oz spaghetti
Scant 1/2 cup light cream or single cream
A few tablespoons reserved pasta cooking water
🔥 Step By Step
1️⃣ Make Those Meatballs
In a large mixing bowl, combine the ground pork, ground beef, breadcrumbs, egg, salt, and freshly cracked black pepper. Mix gently until just combined. Don't overwork the meat. That's the secret to keeping those meatballs beautifully tender. Roll into approximately 16–18 golf ball-sized meatballs.
2️⃣ Get A Beautiful Golden Crust
Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for approximately 12 minutes, turning every few minutes until golden brown on all sides and cooked through to 160°F internally. Remove from the skillet and set aside. Keep that pan. All those flavorful browned bits are staying for the sauce.
3️⃣ Make The Pesto From Scratch
While the meatballs cook, combine the fresh basil, pine nuts, Parmesan, olive oil, and garlic in a food processor. Pulse until everything comes together into a vibrant green pesto. Leave a little texture rather than blending it completely smooth. Season with salt and pepper to taste.
4️⃣ Cook The Pasta
Bring a large pot of generously salted water to a boil. Add the spaghetti and cook until al dente according to package directions. Before draining, reserve some of that starchy pasta water. It's about to work its magic.
5️⃣ Build That Silky Sauce
Return your skillet to low heat. Add the homemade pesto, cream, and approximately 3 tablespoons of reserved pasta water. Stir gently until everything comes together into a beautifully glossy, creamy sauce. Add additional pasta water as needed to adjust the consistency.
6️⃣ Bring It All Together
Add the cooked spaghetti and golden meatballs directly into the skillet. Gently toss everything together, making sure each strand of pasta is coated in that gorgeous basil cream sauce. Divide between warm bowls, finish with a generous shower of freshly grated Parmesan, and serve immediately.
🍷 THEBACKLABEL CHEF'S NOTE
There are two little tricks that separate an average meatball pasta from something truly exceptional.
First, don't overwork the meat. A gentle hand gives you tender meatballs rather than dense little hockey pucks.
Second, treat your pesto with respect. Keep the heat low once it hits the skillet. High heat can dull that beautiful fresh basil flavor.
👨🍳 THE WEEKNIGHT SHORTCUT
No time for homemade everything? Pick up good-quality fresh meatballs and a jar of refrigerated basil pesto from your favorite market.
Brown the meatballs, warm the pesto with a splash of cream, and toss everything with freshly cooked pasta.
You'll still have a seriously impressive dinner without spending your evening making meatballs from scratch.
That's what we call cooking smarter, Chef. 🍝
