Herby Meatballs Broccoli Pesto: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine tender, juicy meatballs infused with fragrant herbs, nestled in a vibrant, creamy sauce made from broccoli and pesto. Sounds divine, doesn’t it?

While the exact origins of combining meatballs with pesto are somewhat modern, the individual components boast rich histories. Meatballs, in various forms, have graced tables across cultures for centuries, offering a comforting and satisfying source of protein. Pesto, originating in Genoa, Italy, has long been celebrated for its bright, herbaceous flavor, traditionally made with basil, pine nuts, garlic, Parmesan cheese, and olive oil. This innovative twist, using broccoli as a base, adds a healthy and unexpected dimension to the classic pesto.

What makes this herby meatballs broccoli pesto recipe so irresistible? It’s the perfect marriage of flavors and textures. The savory meatballs, bursting with herbs, are beautifully complemented by the creamy, slightly nutty pesto. The broccoli adds a subtle sweetness and a boost of nutrients, making this dish both delicious and wholesome. Plus, it’s incredibly versatile! Serve it over pasta, zucchini noodles, or even as a flavorful appetizer. Whether you’re looking for a quick weeknight meal or a crowd-pleasing dish for a gathering, this herby meatballs broccoli pesto is sure to be a hit. I can’t wait to share this recipe with you!

Ingredients:

For the Herby Meatballs:

1 lb ground beef (80/20 blend recommended for flavor)
1/2 lb ground pork (adds moisture and richness)
1 cup panko breadcrumbs (provides a light and airy texture)
1/2 cup grated Parmesan cheese (adds savory, nutty flavor)
1/4 cup finely chopped fresh parsley (for freshness and color)
1/4 cup finely chopped fresh basil (adds aromatic sweetness)
2 cloves garlic, minced (essential for flavor)
1 large egg, lightly beaten (binds the ingredients)
1/4 cup milk (adds moisture and helps bind)
1 teaspoon dried oregano (adds a classic Italian flavor)
1/2 teaspoon red pepper flakes (optional, for a touch of heat)
1 teaspoon salt (enhances the flavors)
1/2 teaspoon black pepper (adds a subtle spice)
2 tablespoons olive oil (for browning the meatballs)

For the Broccoli Pesto:

1 large head of broccoli, cut into florets (about 4 cups)
1/2 cup pine nuts (adds a creamy, nutty flavor)
2 cloves garlic, minced (essential for pesto flavor)
1/2 cup grated Parmesan cheese (adds savory, nutty flavor)
1/4 cup grated Pecorino Romano cheese (adds a sharper, saltier flavor)
1/2 cup fresh basil leaves (the heart of pesto)
1/4 cup fresh parsley leaves (adds brightness)
1/2 cup extra virgin olive oil (creates the smooth pesto texture)
2 tablespoons lemon juice (adds acidity and brightness)
Salt and pepper to taste (season to perfection)
2 tablespoons water (to adjust consistency if needed)

Preparing the Herby Meatballs:

In a large bowl, gently combine the ground beef, ground pork, panko breadcrumbs, Parmesan cheese, parsley, basil, minced garlic, egg, milk, oregano, red pepper flakes (if using), salt, and pepper. Be careful not to overmix, as this can result in tough meatballs. Use your hands to gently incorporate all the ingredients until just combined.
Once the mixture is combined, it’s time to form the meatballs. I like to use a cookie scoop to ensure they are all roughly the same size (about 1-inch in diameter). This helps them cook evenly. Roll the mixture between your palms to create smooth, round meatballs. Place the formed meatballs on a plate or baking sheet lined with parchment paper.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the meatballs to the skillet in a single layer. Don’t overcrowd the pan, as this will lower the temperature and prevent the meatballs from browning properly. You may need to cook them in batches.
Brown the meatballs on all sides, turning them occasionally with tongs, until they are nicely browned. This usually takes about 5-7 minutes. The browning process adds a lot of flavor to the meatballs.
Once the meatballs are browned, remove them from the skillet and set them aside. They don’t need to be fully cooked at this point, as they will finish cooking in the sauce later.

Making the Broccoli Pesto:

Bring a large pot of salted water to a boil. Add the broccoli florets and cook for about 5-7 minutes, or until they are tender-crisp. Don’t overcook the broccoli, as it will become mushy.
Drain the broccoli well and immediately transfer it to an ice bath to stop the cooking process and preserve its vibrant green color. Let it cool completely in the ice bath.
Once the broccoli is cooled, drain it again and pat it dry with paper towels. This is important to prevent the pesto from becoming watery.
In a food processor, combine the pine nuts, minced garlic, Parmesan cheese, Pecorino Romano cheese, basil leaves, and parsley leaves. Pulse until the mixture is finely chopped.
Add the cooled broccoli to the food processor and pulse again until the mixture is coarsely chopped.
With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto comes together and forms a smooth paste.
Add the lemon juice, salt, and pepper to taste. Pulse again to combine.
If the pesto is too thick, add a tablespoon or two of water to thin it out to your desired consistency. Remember, you can always add more water, but you can’t take it away.
Taste the pesto and adjust the seasoning as needed. You may want to add more salt, pepper, lemon juice, or cheese to suit your preferences.

Combining the Meatballs and Pesto:

In the same skillet that you used to brown the meatballs, add the broccoli pesto. Heat the pesto over medium heat, stirring occasionally, until it is warmed through.
Gently add the browned meatballs to the skillet with the pesto. Toss to coat the meatballs evenly with the pesto sauce.
Reduce the heat to low, cover the skillet, and simmer for about 15-20 minutes, or until the meatballs are cooked through and the sauce has thickened slightly. Make sure the meatballs reach an internal temperature of 160°F (71°C).
Stir the meatballs and pesto occasionally to prevent sticking and ensure even cooking.
Once the meatballs are cooked through and the sauce has thickened, remove the skillet from the heat.

Serving Suggestions:

These herby meatballs with broccoli pesto are incredibly versatile and can be served in a variety of ways. Here are a few of my favorite serving suggestions:

Over Pasta: Toss the meatballs and pesto with your favorite pasta shape, such as spaghetti, linguine, or penne. This is a classic and satisfying meal.
In a Sandwich: Serve the meatballs and pesto on a toasted roll or baguette for a delicious meatball sub. Top with extra Parmesan cheese and a sprinkle of red pepper flakes for added flavor.
As an Appetizer: Serve the meatballs and pesto as an appetizer with toothpicks or skewers. This is a great option for parties and gatherings.
With Polenta: Serve the meatballs and pesto over creamy polenta for a comforting and flavorful meal.
With Roasted Vegetables: Serve the meatballs and pesto alongside roasted vegetables such as bell peppers, onions, and zucchini for a healthy and balanced meal.

Tips and Tricks for Perfect Meatballs and Pesto:

Use High-Quality Ingredients: The quality of your ingredients will directly impact the flavor of your meatballs and pesto. Use fresh herbs, good-quality cheese, and extra virgin olive oil for the best results.
Don’t Overmix the Meatball Mixture: Overmixing the meatball mixture can result in tough meatballs. Gently combine the ingredients until just combined.
Use a Cookie Scoop for Uniform Meatballs: Using a cookie scoop will ensure that your meatballs are all roughly the same size, which will help them cook evenly.
Don’t Overcrowd the Pan When Browning the Meatballs: Overcrowding the pan will lower the temperature and prevent the meatballs from browning properly. Cook them in batches if necessary.
Adjust the Pesto Consistency to Your Liking: If the pesto is too thick, add a tablespoon or two of water to thin it out. If it’s too thin, add more cheese or pine nuts to thicken it.
Taste and Adjust the Seasoning: Taste the meatballs and pesto throughout the cooking process and adjust the seasoning as needed.
Make Ahead: You can make the meatballs and pesto ahead of time and store them separately in the refrigerator for up to 2 days. When you’re ready to serve, simply reheat the pesto and add the meatballs.
Freeze for Later: You can also freeze the meatballs and pesto for longer storage. Freeze the meatballs in a single layer on a baking sheet, then transfer them to a freezer bag. Freeze the pesto in an airtight container. Both will keep well in the freezer for up to 3 months.

Variations:

Add Different Herbs: Experiment with different herbs in the meatballs and pesto. Try adding rosemary, thyme, or sage for a different flavor profile.
Use Different Nuts: If you don’t have pine nuts on hand, you can use walnuts, almonds

Conclusion:

This isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! I truly believe this Herby Meatballs with Broccoli Pesto recipe is a must-try for anyone looking to add a vibrant, healthy, and utterly delicious meal to their repertoire. The combination of savory, perfectly seasoned meatballs with the bright, fresh, and slightly nutty broccoli pesto is simply divine. It’s a dish that’s both comforting and exciting, familiar yet refreshingly different.

Why is it a must-try? Because it’s incredibly easy to make, packed with nutrients, and guaranteed to satisfy even the pickiest eaters. The meatballs are juicy and flavorful, thanks to the blend of herbs and spices, and the broccoli pesto is a fantastic way to sneak in some extra greens without sacrificing taste. Plus, it all comes together in under an hour, making it perfect for busy weeknights.

But the best part? It’s incredibly versatile!

Serving Suggestions and Variations

Think of this recipe as a starting point for your culinary creativity. Here are a few ideas to get you started:

* Pasta Power: Toss the herby meatballs and broccoli pesto with your favorite pasta shape. I personally love it with penne or fusilli, as the pesto clings beautifully to the ridges. For a gluten-free option, try lentil or chickpea pasta.
* Grain Bowl Goodness: Create a wholesome grain bowl by serving the meatballs and pesto over quinoa, brown rice, or farro. Add some roasted vegetables like bell peppers, zucchini, or sweet potatoes for extra flavor and nutrients.
* Meatball Subs: Transform the meatballs into a delicious meatball sub by layering them with the broccoli pesto and some melted mozzarella cheese on a toasted baguette.
* Pizza Topping: Get creative and use the meatballs and pesto as a topping for homemade or store-bought pizza. Add some ricotta cheese and a sprinkle of red pepper flakes for a spicy kick.
* Veggie Boost: Feel free to add other vegetables to the pesto. Spinach, kale, or even a handful of fresh basil would be delicious additions. You can also add a squeeze of lemon juice for extra brightness.
* Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the meatballs or the pesto. A drizzle of chili oil over the finished dish would also be fantastic.
* Cheese Please: Experiment with different cheeses. Parmesan, Pecorino Romano, or even a sprinkle of goat cheese would all be delicious additions.

I’m confident that once you try this Herby Meatballs with Broccoli Pesto recipe, it will become a regular in your meal rotation. It’s a dish that’s both satisfying and good for you, and it’s sure to impress your family and friends.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and get cooking! I can’t wait to hear what you think. Don’t forget to share your creations and any variations you try in the comments below. Let me know what you loved, what you changed, and how you made it your own. Happy cooking! I’m eager to see your own spin on this delicious and versatile dish. Enjoy!
Herby Meatballs Broccoli Pesto: A Delicious & Healthy Recipe

Savory herby meatballs simmered in a vibrant, homemade broccoli pesto. A delicious and versatile dish perfect over pasta, in sandwiches, or as an appetizer!

Prep Time25 minutes

Cook Time40 minutes

Total Time65 minutes

Category: Dinner

Yield: 24-30 meatballs

Save This Recipe

Ingredients
- 1 lb ground beef (80/20 blend recommended)
- 1/2 lb ground pork
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped fresh basil
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 1/4 cup milk
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large head of broccoli, cut into florets (about 4 cups)
- 1/2 cup pine nuts
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated Pecorino Romano cheese
- 1/2 cup fresh basil leaves
- 1/4 cup fresh parsley leaves
- 1/2 cup extra virgin olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
- 2 tablespoons water (optional, for consistency)
Instructions
1. Prepare the Meatballs: In a large bowl, gently combine ground beef, ground pork, panko, Parmesan, parsley, basil, garlic, egg, milk, oregano, red pepper flakes (if using), salt, and pepper. Don’t overmix.
2. Form 1-inch meatballs using a cookie scoop for even size. Place on a parchment-lined plate.
3. Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides in batches (don’t overcrowd the pan), about 5-7 minutes. Remove from skillet and set aside.
4. Make the Broccoli Pesto: Bring a large pot of salted water to a boil. Add broccoli florets and cook for 5-7 minutes, until tender-crisp.
5. Drain broccoli and immediately transfer to an ice bath to stop cooking. Cool completely.
6. Drain broccoli again and pat dry with paper towels.
7. In a food processor, combine pine nuts, garlic, Parmesan, Pecorino Romano, basil, and parsley. Pulse until finely chopped.
8. Add cooled broccoli to the food processor and pulse until coarsely chopped.
9. With the food processor running, slowly drizzle in olive oil until the pesto forms a smooth paste.
10. Add lemon juice, salt, and pepper to taste. Pulse to combine. Add water, 1 tablespoon at a time, if needed to thin the pesto.
11. Taste and adjust seasoning as needed.
12. Combine Meatballs and Pesto: In the same skillet, add the broccoli pesto. Heat over medium heat, stirring occasionally, until warmed through.
13. Gently add the browned meatballs to the skillet with the pesto. Toss to coat.
14. Reduce heat to low, cover, and simmer for 15-20 minutes, or until meatballs are cooked through (internal temperature of 160°F/71°C) and the sauce has thickened slightly. Stir occasionally.
15. Remove from heat and serve.
Notes
- Don’t overmix the meatball mixture for tender meatballs.
- Use a cookie scoop for uniform meatball size.
- Don’t overcrowd the pan when browning the meatballs.
- Adjust pesto consistency with water as needed.
- Taste and adjust seasoning throughout the cooking process.
- Make ahead: Meatballs and pesto can be made separately and stored in the refrigerator for up to 2 days.
- Freeze for later: Freeze meatballs in a single layer on a baking sheet, then transfer to a freezer bag. Freeze pesto in an airtight container. Both will keep well in the freezer for up to 3 months.
- Serve over pasta, in sandwiches, as an appetizer, with polenta, or with roasted vegetables.
- Experiment with different herbs in the meatballs and pesto.
- If you don’t have pine nuts on hand, you can use walnuts, almonds

Herby Meatballs Broccoli Pesto: A Delicious & Healthy Recipe