Baked meatballs with pesto and ricotta from Well Seasoned: A Year's Worth of Delicious Recipes (page 148) by Mary Berg

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Notes about this recipe

  • averythingcooks on January 29, 2024

    We both really enjoyed this. My 1 mistake was rushing (and not thinking about the sauce as I was thawing my own to use) & forgetting to reserve some of the herbs, instead putting the full amounts into the meat mixture. A quick test cook when I realized confirmed that yes... it was really good. My one quibble is calling for 10.5 oz of ground beef. Really? Not exactly freezer friendly. Regardless, for a 1/2 recipe I used 4 oz of grd beef + 5 oz of mild Italian sausage meat. I made 35 g balls and got 11. We ate this with toasted garlic buns for dipping (in place of pasta) and I will absolutely make this again.

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