4-Ingredient Italian Meatballs & Carrot Top Pesto

INGREDIENTS

Meatballs

• 1 LB Italian Pork Pan Sausage
• 1/2 cup panko or matzo bread crumbs
• 1/2 cup parmesan cheese
• 7.5 oz Ricotta cheese (half a 15oz container)
  

Carrot Top Pesto

• one bunch of carrot top greens (about 2-3cups), WASHED WELL!
• 1/2 cup olive oil 
• 1/3 cup pine nuts
• 1 clove garlic or 1 tsp minced garlic (or 1/2 tsp garlic powder)
• 1/2 cup grated parmesan, optional
• salt and pepper to taste
• 1/2 reserved pasta water, optional 

Combine all ingredients into a food processor (or strong blender) combine until smooth and incorporated. Mix into cooked pasta, if needed use a bit of reserved cooking water to help thin. 

DIRECTIONS

1. Preheat oven to 350 degrees F. And make sure your meat is defrosted!
2. Oil a 12" oven-safe skillet or a 9x13 baking dish and set aside. 
3. In a medium bowl, or a stand mixer, add everything. 
4. Using your hands or the mixing paddle combine the ingredients until evenly distributed. 
5. Make the balls as big or as little as you like (although cooking time will vary). I typically make mine with about 2 Tbsp worth. Make sure its round and tight, then place on your oiled skillet/dish. 
6. Once you've got all your meatballs in the skillet, bake for 25 minutes if balls are 2 Tbsps each. 
7. They are done when they are cooked internally to 165 degrees and are slightly browned and crispy on the tops. 
8. Remove from oven - serve warm alongside pesto pasta or with your favorite marinara. 

NOTE: You could absolutely use any other type of ground meat (beef, primal, pork) for this recipe, however you'll need to add 1/2 tsp Italian Seasoning. 

Adapted from Pinch of Yum.