Classic Pesto Meatballs

• 2 lbs ground beef
• 1 small finely chopped onion
• 1/2 cup roasted red pepper, finely diced
• 1/3 cup prepared pesto sauce
• 1/4 cup plain breadcrumbs
• 1/4 cup part-skim ricotta cheese
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

1. Combine ground beef, onion, pepper, pesto, bread crumbs, ricotta, salt and pepper; mix well. Roll meatballs into 1 1/2"-inch balls and freeze or cook.
2. Saute: saute meatballs on the stove with 2 teaspoons canola oil in a large skillet over medium heat (taking care not to overcrowd the pan). Turn frequently to brown on all sides, until cooked through. Small meatballs will take 8-10 minutes.
3. Bake: bake meatballs in a 350 oven in a glass baking dish or on a rimmed baking sheet. Small meatballs will take 25 minutes.
4. Grilled: freeze meatballs for 20 minutes, then skewer them close together on prepared kabob sticks and GRILL over medium-high heat on oiled grates, turning occasionally until cooked through. Small meatballs will take about 10 miutes.
5. Freezing: Place rolled meatballs on a parchment-lined baking sheet and freeze until firm. Transfer to plastic storage containers or heavy-duty resealable bags, label and freeze for up to a month.
6. Note: If the prepared pesto you buy is salty, reduce the kosher salt in this recipe.

ground beef, onion, red pepper, pesto sauce, breadcrumbs, ricotta cheese, kosher salt, ground black pepper

Taken from www.food.com/recipe/classic-pesto-meatballs-451016 (may not work)