I had to get rid of some things in our fridge so the arrival of a new food processor was the perfect time to use up all the parsley and spinach we had. I grabbed my NY Times Cookbook for a meatball recipe and found a simple one, although I'd probably change it up in the future.
This fridge clean-up pesto was made on the fly and it was a pleasant, garlicky and green surprise. I mean, LOOK AT THAT GREEN.
There were no leftovers btw. Guys.
Meatballs and Fridge-Clean Up Pesto Casarecce
Mix meatball ingredients until just combined. Do not over mix.
Shape into meatballs about 1 inch thick and place on baking sheet. Broil for 7-10 minutes. Rest.
For the pesto, combine all ingredients into food processor. Gently pulse and add olive oil until desired consistency. Increase speed until all ingredients are combined.
Once pasta is al dente, add to a deep pan with pesto and sautee together. Top with meatballs. Sprinkle parmesan cheese on top.
MEATBALLS (Recipe Adapted from NY Times)
1 lb grass fed ground beef
1/2 cup breadcrumbs
1 tsp salt
2 cloves garlic, minced
1/2 cup chopped parsley
spinach, several handfuls
1/3 cup chopped pine nuts
1/3 cup freshly grated parmesan cheese
3 cloves garlic (use less if preferred)
salt, to taste