Pesto-Parmesan Meatballs
Makes 10-12 racquetball-size meatballs
Ingredients:
1 ¼ pound lean ground beef – $3.99
¾ cup Italian-style breadcrumbs – $2.29
1/3-cup basil pesto (homemade or store-bought) – $3.99
¼ cup of finely chopped fresh spinach (I often pulse it in the food processor) – $1.99
¼ cup freshly grated parmesan – $2.25
1 extra large egg, lightly beaten – stock
A pinch of salt and pepper – stock
Grand total assuming “well-stocked” kitchen: $14.51
Cost per meatball: $1.20
Directions:
1. Preheat the oven to 375. Line a baking sheet with parchment paper.
2. In a large bowl, combine all ingredients and mix thoroughly with your (clean) hands. Roll the meatball mixture into racquetball-size balls (somewhere between a golf ball and a tennis ball). Place meatballs onto prepared baking sheet, spacing about 1-2 inches apart
3. Bake for 10 minutes then flip and bake for another 10 minutes, or until cooked through. Serve alone or atop spaghetti with marinara