Here I am with another recipe for a tasty appetizer: the Meatballs with Paccasassi Pesto
These are the famous meatballs I presented yesterday on Instagram live for the Wednesday Blogger Aperitif. A regular appointment where each time I have a new guest and two recipes are prepared to enjoy during an aperitif.
Today I present these Meatballs with Paccasassi Pesto by Rinci Meraviglie di Gusto. If you don’t know Paccasassi, you can read my article where I talked about them. I paired the Meatballs with “Salsedine” the 100% Pecorino by Terra Fageto. From the 2018 vintage comes this wine and I am sure that if you close your eyes, besides its savory notes, you will perceive hints of acacia, linden, apricot, and vanilla.
If you love meatball recipes made with many different ingredients, from meat to fish, passing through vegetables, you can’t miss my recipe collection, which you can find by clicking here.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 946.73 (Kcal)
- Carbohydrates 17.67 (g) of which sugars 2.59 (g)
- Proteins 66.64 (g)
- Fat 65.42 (g) of which saturated 18.50 (g)of which unsaturated 19.91 (g)
- Fibers 1.98 (g)
- Sodium 1,572.14 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Meatballs with Paccasassi Pesto:
- 1 lb Ground meat (in my case, it was chicken and turkey)
- 1 Egg
- to taste Genoese Pesto (Rinci Meraviglie di Gusto's Paccasassi)
- to taste Breadcrumbs
- to taste Extra virgin olive oil
- Half White onion (coarsely chopped)
- to taste Chopped parsley
- 1 pinch Salt
- 1 pinch Black pepper
- 1 teacup White wine (or, if you prefer, beef broth)
Tools
- Stovetop
- Parchment paper
Preparation of Meatballs with Paccasassi Pesto
Meatballs with Paccasassi Pesto are very simple to make.
Take a bowl and add the ground meat, then add the egg, a pinch of salt and pepper, finely chopped parsley, and finally the breadcrumbs.
Mix all the ingredients well and if the meat still feels too sticky, add a bit more breadcrumbs.
Place a sheet of parchment paper nearby. Start shaping discs from the ground meat and place them on the parchment paper.
In the center of each disc, add a teaspoon of Paccasassi Pesto. You should have 8 discs because you will need the rest of the ground meat to make smaller discs to place over the pesto so you can close them easily.
With a slight pressure of the fingers, we’ll close them, making sure not to let the pesto spill out.
Shape your beautiful meatballs and finally head to the stove for cooking.
In a non-stick pan, pour the extra virgin olive oil and then sauté the coarsely chopped onion.
When the onion begins to turn golden, it’s time to add the meatballs.
Now let them cook on low heat for at least 25 minutes, turning them gently from time to time with a spoon. After the first 10 minutes, deglaze with the teacup of white wine and continue cooking for about another 15 minutes, still on a low flame and with the lid on.
Serve them hot, accompanied by a good wine, in my case, I chose a 100% pecorino because the ground meat is very delicate and the taste of Salsedine, slightly savory and persistent on the palate, made everything even tastier.
Storage:
These Meatballs with Paccasassi Pesto can be stored in the fridge safely, of course once they are completely cold, for up to two days. Just close them in an airtight container. Otherwise, you can freeze them and keep them for up to a month.
The Wednesday Blogger Aperitif:
I have to thank you because every Wednesday there are more and more of you, and especially because you prepare your nice glass of wine or even the ingredients to cook with us. My guest blogger changes every time, and consequently, the recipes change every Wednesday, always keeping to the “tasty aperitif” theme. That is why on Tuesday, I reveal the ingredients that will be used in the live broadcast so that you can get them in time and thus cook with us.
So I look forward to seeing you every Wednesday on my Instagram profile of Le Ricette di Bea.
Of course, I made this recipe with the Paccasassi because I am trying to create recipes with this typical product of the Conero Riviera and thus of my beautiful Marche Region. If you don’t have them and are curious to taste them, you can contact the company Rinci – Meraviglie di Gusto and buy them; they ship all over Italy.
