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Easy Pesto Meatballs

From one of the best slow cooker books ever.

Pesto:

2 cups fresh basil
6 TBSP EVOO
2 TBSP Toasted pine nuts
1 clove garlic
1/4 cup Parmesan cheese, grated

Mix the basil, EVOO, pine nuts, and garlic in a food processor.  Transfer into a pest bowl and then stir in parmesan cheese.

Meatballs:

1 lb 85% Ground beef
2/3 cup Plain bread crumbs
2/3 cup basil Pesto
1/4 cup Parmesan cheese, grated
1 large egg yolk
2, 24 oz jar Tomato sauce
1/2 cup water

Instructions:

1. Mix ground meat, bread crumbs, pesto, Parmesan, and egg yolk in bowl using hands.  Pinch off and roll mixture into 1 1/2-in meatballs.  Microwave meatballs on large plate until fat renders and meatballs are firm, 5 to 7 minutes.

2. Stir tomato sauce and water into slow cooker.  Nestle meatballs into slow cooker, discarding rendered fat.  Cover and cook until meatballs are tender, 4 to 6 hours on low.

3.  Let meatballs and sauce settle for 5 minutes, then remove fat from surface using large spoon.  Season with salt and pepper and serve.

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About growingupkitten

I am a wife, a fur-mom, an avid reader, and a volunteer. For my grown-up work I'm an APRN at a local children's hospital. For fun I foster kittens and their mamas for a local animal shelter.

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