Pesto Meatball Skillet

 Pesto Meatball Skillet




Prep Time: 20 Min
Cook Time: 10 - 15 Min

Yields: 20 - 22 Meatballs

WHAT YOU NEED

• 2 Tbsp. EVOO + 1 Tbsp. Chili Oil + Pinch Pep Flakes For Frying
• GARNISH - Grana Padano, Fresh Basil, Fresh Parsley
• MEATBALLS 
• 340g Impossible Beef
• 1 Piece Sourdough, torn in to small chunks
• Splash 2% Milk
• 1 Shallot, finely diced
• 3 cloves Garlic, crushed & minced
• 3 Tbsp. Fresh Parsley, chopped
• 1/2 C Pizza Mozzarella, shredded
• 1/4 Tsp. Red Pepper Flakes
• 1 Tsp. Dried Basil
• 1/4 Tsp. Himalayan Salt
• PESTO
• 1 C Fresh Basil (stems & leaves)
• 1/4 C Fresh Parsley (stems & leaves)
• 1/4 C Raw Walnuts
• 3 Tbsp. + EVOO
• Water As Needed
• 1 Tbsp. Hemp Hearts
• 1/2 Lemon, juice
• 1/2 C Grana Padano, finely shredded
• 1/4 Tsp. + Himalayan Salt 

DIRECTIONS

• PESTO - Add everything together in your Vitamix including a splash of water. Blend until creamy and emulsified. Add water / EVOO as needed until it's creamy and thoroughly blended. Taste & adjust salt if desired. Cover and set aside.​

• MEATBALLS - Add the torn bread to a mixing bowl and pour in your splash of milk. Use your hands to work the bread and milk together and let that sit for a minute or two. Add everything else to the bowl and mix to combine. Form heaping, Tbsp. sized meatballs, and place them on to a plate after being formed until all of them are completed.

• Begin heating the EVOO, chili oil, and pinch of pepper flakes in a small, 10" skillet set to about medium heat. Once the skillet is preheated, add the meatballs in a single layer and let them cook until nice and crispy. They should lift off of the skillet without having to tug on them, otherwise, they're not ready to flip. Once they're ready, flip and let them continue cooking on the other side until golden and cooked through. 
• Transfer your skillet to the table / serving area and drizzle that beautiful pesto all over the meatballs. Grate some grana padano over the skillet and sprinkle some fresh basil and / or parsley over the dish. ENJOY!

HAPPY VEG