MINI MEATBALLS WITH PESTO PASTA SHELLS

BITE SIZED MINI MEATBALLS that are so fun to eat.

This dish is so fun to eat. Everything is bite-sized so there is no real need for a knife, which means … you can demolish it effortlessly. I made it for my kids and they immediately said “no” to the idea of pesto. Green on a plate? Cute mom. No. I put their plates in front of them, heard nothing, and then a few minutes later both plates were scraped empty. Boom, mom win (really, family win)! Couldn’t recommend this dish more.

Print

With ImageWithout Image

MINI MEATBALLS WITH PESTO PASTA SHELLS

Yield: 30 Meatballs

Author: Michelle Williams

Prep time: 25 MinCook time: 15 MinTotal time: 40 Min

Ingredients

FOR THE MEATBALLS

• Fresh Tarragon (1 tablespoon, leaves only, roughly chopped)
• Fresh Spinach (1/2 cup, roughly chopped)
• Fresh Chives (1 tablespoon when finely chopped.)
• Garlic (2 cloves, minced)
• Angus Ground Beef (1 pound)
• Salt (1/4 teaspoon)
• Pepper (1/4 teaspoon)
• Plain Bread Crumbs (1/4 cup)
• Egg (1, large)
• Extra Virgin Olive Oil (2 tablespoons)

FOR THE PESTO PASTA SHELLS

• Fresh Basil (3 ounces, stems removed)
• Fresh Garlic (2 large cloves)
• Parmesan Block (2.5 ounces, cut into cubes)
• Walnut Halves (1/2 cup)
• Extra Virgin Olive Oil (1/2 cup, or more to your liking if you want to make it even looser)
• Salt (to taste)
• Pepper (to taste)
• Pasta Shells (2 cups. I used Pasta Rummo)

KITCHEN TOOLS

• Stockpot With Its Lid
• Strainer
• Cutting Board
• Chefs Knife
• Non-Stick 12 Inch Frying Pan With Its Lid
• Rubber Spatula
• Large Mixing Bowl
• Meat Thermometer
• Food Processor OR Blender

Instructions

TO MAKE YOUR PASTA

1. Boil your pasta according to the instructions on its packaging for al dente.
2. Strain it and immediately run cold water over it to stop it from getting softer. Set aside.

TO MAKE YOUR MEATBALLS

1. In your large mixing bowl, combine your ground meat, salt, pepper, garlic, spinach, chives, tarragon, bread crumbs, and egg. Use your hands (sans rings—don't say I didn't warn you) to mix it all.
2. Use your hands to roll out 1/2-inch meatballs. Set them down on your cutting board.

TO COOK YOUR MEATBALLS

1. Add your 2 tablespoons of oil to your frying pan. Heat over medium-high heat.
2. Test the heat of your oil by placing one meatball in your frying pan. It should sizzle when it touches the frying pan. If it doesn't, your oil isn't hot enough. Give it a little more time to heat. When your oil is ready, pour the rest of your mini meatballs in at once and shuffle them so that they all lay in one layer.
3. Let your meatballs sear until golden on the side touching the pan—roughly 2 minutes. Then, toss them so that most of them have flipped and allow them to sear for 2 minutes.
4. Cover your frying pan with its lid. Lower your heat to medium-low. Cook until they have an internal temperature of 165º—about 5 minutes. (you can move onto the next step of making your pesto during this time)
5. Transfer them to a plate for a sec.

TO MAKE YOUR PESTO

1. In your food processor, combine your basil, garlic, walnuts, parmesan cheese, and extra virgin olive oil. Blend till you have, well, pesto. Add more oil if you feel it needs thinning out. Season to taste with salt and pepper.
2. Transfer your pasta back to your now empty stock pot. Add your meatballs and pesto. Mix it all together over low heat until warmed.
3. Serve. Eat. Enjoy.

Did you make this recipe?

Tag @coffeeandchampagne on instagram and hashtag it #coffeeandchampagnekitchen