Meatballs in a creamy pesto sauce on the Delicious Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/frikadelki-v-slivochnom-souse-s-pesto/

      Notes on ingredients:

      Minced meat. You can choose the meat for the mince according to your taste and availability. I cooked with mixed meat – pork and beef, half and half. You can prepare it with pure beef or pork mince. Another option is turkey mince.

      Onion. Ordinary bulb onion is more than enough in this case.

      Garlic. I use fresh garlic in this recipe. If you prefer the taste of dried granulated garlic, you can use it. For the amount of ingredients indicated, 1/2 tsp will be enough.

      Breadcrumbs. Regular fine breadcrumbs will work perfectly. You can also use panko, but it will be more expensive.

      Egg. This recipe uses a medium egg – size C-1 or M. By weight this is usually about 50–55 g. If desired, you can replace the whole egg with egg whites; just weigh them according to the indicated weight.

      Cream. Ideally you need heavy cream – 30% fat and above. But if you only have 20% you can use it, adding more than the specified amount of the higher-fat cream. The amount of broth will then need to be reduced proportionally.

      Broth. I highly recommend not replacing it with water – this will critically affect the richness of the sauce. You can use chicken, vegetable, or light veal broth.

      Flour. Use regular all-purpose wheat flour of the highest grade.

      Pesto. You can use a store-bought jarred sauce or make it yourself following my recipe.

      Let's move on to cooking.

      Mix the mince with the egg, breadcrumbs, grated garlic, salt and pepper.

      Form meatballs from the mince and place them on a baking sheet.

      Put into an oven preheated to 200°C and bake until done, about 25 minutes.

      Prepare the sauce. Finely chop the onion. In a skillet over medium heat heat 2 tbsp vegetable oil. Add the onion and fry until semi-transparent, about 4–5 minutes.

      Add the flour and fry, stirring, for 1 minute. Gradually pour in the warmed broth, whisking constantly to prevent lumps. Cook 2 minutes, until thickened. Add the cream and pesto, cook another 1 minute.

      Put the cooked meatballs into the sauce and warm everything together for a couple of minutes. Turn off the heat.

      Serve with mashed potatoes or rice.

      Enjoy your meal!

      This recipe for meatballs in a creamy sauce with pesto was tested and prepared by chef Tatyana Nazaruk — the author of Vkusny Blog.

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