A Life Lived in Fear is A Life Half Lived

I’m really bad about going to the store, because I hate it. By the end of the month I don’t have most of the ingredients I need if I’m in the mood to cook. Amazingly, I had everything on hand for these mini-meatballs with pesto. I went with the mini ones so I could shove them in my face. SUPER YUMMY.

Mini-Meatballs with Pesto

Meatballs

1 lb lean ground beef
1/2 cup dry bread crumbs
1/4 cup milk
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 small chopped onion (about 1/4 cup)
1 large egg

1. Heat oven to 400 degrees.
2. Mix all ingredients in a big bowl. Shape beef mixture into 1 inch meatballs. You can use an ice cream scoop to make it easier.
3. Place in ungreased 13 x 9 inch pan.
4. Bake 15 to 20 minutes, makes 3 dozen appetizers if you want to be fancy and put toothpicks in them.

Pesto

2 cups fresh basil leaves
3/4 cup grated Parmesan cheese
1/4 cup pine nuts (optional)
1/2 cup olive oil
3 cloves garlic

1. Mix together in blender or food processor, or with a fork if you are feeling lazy (like me).
2. Can refrigerate tightly covered up to five days.

Recipe from Betty Crocker.