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Ms Victoria’s Pesto Meatballs


Mix all ingredients well, the best tool for this is your well washed hands.  Form meatballs and place on a greased glass baking dish. I use grape seed oil.

Bake in a 375° pre-heated oven for ten to eighteen minutes.  Watch carefully as ovens vary.  I have a convection oven with a “roast” setting.  This gives the meatballs a lovely finish but it does bake faster.  Best advice: don’t walk away from the kitchen!

I make one inch diameter meatballs for appetizers, and two inch diameter for pasta or subs.  Makes 20-24 large meatballs and 40-48 small meatballs.

These meatballs are gluten-free; however, they do contain eggs, dairy, and tree nuts.



2 pounds Tennessee Grass Fed ground beef.

2 Tennessee Grass Fed pasture-raised eggs.

2 – 4 ounces Pesto, your favorite store bought brand or homemade. (I used Genovese style, made with cashews and pine nuts.)

1 teaspoon sea salt.

1/2 cup finely minced onion, sautéed in one tablespoon of grapeseed oil.

Extra garlic if desired.

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