Classic Pesto Meatballs - cooking recipe

Ingredients

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

Preparation

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.
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.
Bake: bake meatballs in a 350 oven in a glass baking dish or on a rimmed baking sheet. Small meatballs will take 25 minutes.
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.
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.
Note: If the prepared pesto you buy is salty, reduce the kosher salt in this recipe.