I was trying to think of something new and yummy to make for dinner, without having to shop.  The brainstorm of the night was Pesto Meatballs. 

Let me tell you, they aren’t the best-o.


1/2 lb lean ground beef (7% fat)

1/4 cup plain bread crumbs

1 heaping spoon (maybe 2 tbs?) of jarred pesto

8 oz penne pasta, cooked

1 small can button mushrooms

1/2 tbs butter

1 small fresh tomato, seeded and diced

2 tbs shredded parmesan

How I made it:

Preheat oven to 350 degrees.  Combine the ground beef, bread crumbs and pesto.  Form into medium size (1 inch diameter) meatballs.  Place in foil-lined baking dish, leaving 1/2 inch between the meatballs.  Bake for 30 minutes or until meatballs are done (no longer pink inside).

Toss pasta and mushrooms with butter and parmesan.  Arrange meatballs on top, and garnish with diced tomato.  Makes about 4 servings.

The result:

Surprising.  The pasta part was tasty, but the meatballs were odd.  Normally, you taste oregano or tomato sauce or onion when you eat a meatball.  The pesto wasn’t bad, but it just seemed odd. 

I probably won’t make this again, and don’t recommend it (unless it’s the last four ingredients in your kitchen).