Pesto Meatballs & Spaghetti

Pesto Meatballs

I found basil spaghetti which made this dish more colorful and tasty. Regular would be fine….


  • 12oz (360gr) ground beef
  • 3 tbs bread crumbs
  • 3 tbs pesto
  • 1 tbs red wine
  • 1 egg
  • Sauce:
  • 15oz (450gr) whole tomatoes, peeled, chopped, juices reserved
  • 1 cup (8oz, 240ml) tomato sauce
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 bay leaves
  • 1 tsp paprika
  • 1 tbs olive oil
  • 4oz (120gr) spaghetti, with basil or spinach
  • 23 tbs Parmesan for sprinkling


  • Cook pasta according to package directions.
  • Lightly beat egg with a fork.
  • Add pesto, bread crumbs, wine and mix well.
  • Add beef, mix well.
  • Form into meatballs, about 1 1/2″ (5cm) in diameter.
  • In large nonstick skillet heat oil over medium heat.
  • Add paprika and sauté briefly.
  • Add onions, garlic, and sauté until tender and onion is transparent, 7 – 8 minutes.
  • Add tomatoes, sauce and herbs. Heat to a simmer.
  • Drop the meatballs in carefully, trying to keep them separate.
  • Cover and simmer until meatballs are done, about 15 minutes. Stir once or twice.
  • When pasta is done, drain and put into a large bowl.
  • Pour meatballs and sauce over the top, remove bay leaves.
  • Sprinkle with Parmesan and serve.


I get 16 meatballs – divide the mixture in 4ths, then each 4th into 4ths before you start forming the balls. Or use a meatball scoop which I don’t have.


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