We all know how much I love balls, meatballs that is, get your head out of the gutter! There are so many ways you can make this yummy balls of goodness. I never make them the same way twice. A few weeks ago JJ had a great idea to make pistachio pesto, he served it on pasta and it was very yummy. As I was eating that evening I thought, dammm this buttery goodness would be great in meatballs, and there you have it, the pistachio pesto meatball was born!
1 pound grass fed organic beef
3 cloves of garlic
1 package of fresh basil
1/3 cup shelled pistachios
2 tbsp of browned onions
2 tbsp good olive oil
salt and pepper to taste
Brown onions and set aside. If you have never done this, watch the video below – Julie Child French Onion Soup and follow the onion browning instructions, this makes perfect onions every time!
In food processor mix garlic, basil, pistachios and olive oil into a paste.
With your hands mix paste and onions in with the meat and form into small balls, then bake in oven for 35 min at 350.
A little rant – DO NOT ADD EGGS, DO NOT ADD BREAD CRUMBS! When you do this to meatballs it kills the flavour of the meat and adds way to much filler. Meat does not need the binding agent of eggs, it’s just fine without it….1 – 2 – 3 breath.
I served my balls with crushed canned roma tomatoes on top of Quonia
Julia Child The French Chef