Smooth Tomato Pesto Balls (Print Version)
# Ingredients:
→ Dried Tomato Mix
01 -
1 cup oil-packed dried tomatoes, oil removed
02 -
1/2 cup basil leaves, fresh
03 -
1/4 cup Parmesan, grated
04 -
2 cloves garlic
05 -
1/4 cup walnuts or pine nuts
06 -
1/4 cup oil (ideally from the tomato jar)
→ Meat Mixture
07 -
1 pound mixed ground beef or beef/pork combo
08 -
1/2 cup bread crumbs
09 -
1/4 cup Parmesan, freshly grated
10 -
1 large egg
11 -
2 tablespoons dried tomato mix
12 -
1/4 cup onion, diced small
13 -
2 cloves garlic, finely chopped
14 -
1 teaspoon oregano, dried
15 -
2 tablespoons oil for cooking
→ Rich Sauce
16 -
1 tablespoon oil
17 -
1 small onion, diced tiny
18 -
2 cloves garlic, chopped fine
19 -
1/2 cup dried tomato mix
20 -
1 cup heavy cream
21 -
1/2 cup chicken or veggie stock, low-salt
22 -
1/4 cup Parmesan cheese, grated
23 -
Fresh basil for topping
# Instructions:
01 -
Throw dried tomatoes, basil, Parmesan, garlic and nuts into your food processor. Slowly add oil while blending until it's smooth. Add salt and pepper to taste.
02 -
Combine meat, bread crumbs, cheese, egg, tomato mix, onion, garlic and spices. Don't mix too hard. Shape into small balls about 1-1.5 inches around.
03 -
Heat oil in pan over medium flame. Cook the balls in shifts until brown all over, taking about 8-10 minutes. Put aside when done.
04 -
Using the same pan, cook onion and garlic until soft. Pour in tomato mix, cream, and stock. Let bubble gently and mix in Parmesan until it's all smooth.
05 -
Put the meat balls back into the sauce. Let everything warm together for 5-7 minutes. Top with some fresh basil leaves before serving.
# Notes:
01 -
Making the mix a day early gives better taste
02 -
Handle the meat gently for juicier balls
03 -
Make sauce thicker or runnier by changing cream and stock amounts