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Fresh Italian Meatballs and Sausage

Spicy Meatball and Pesto Zucchini

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Prep Time
50 min
school
Skill Level
Intermediate
restaurant_menu
Servings
4 Servings
4 servings
Recipe Image

Ingredients
4 servings


Product ImageSpicy Sicilian Italian Style Meatballs
  • Carando Spicy Sicilian Meatballs1 pkg(s)
  • zucchini2 lb.
  • cherry tomatoes, halved8 oz.
  • dry white wine1/2 cup(s)
  • basil8 oz.
  • parmesan cheese, grated1/4 cup(s)
  • pine nuts, toasted1 cup(s)
  • garlic, smashed2 clove(s)
  • extra virgin olive oil1 cup(s)

Instructions


  1. Cook meatballs according to package instructions and reserve

  2. While meatballs are cooking, toss the cherry tomatoes with a little olive oil, salt and pepper, and roast for 15 minutes on a baking sheet, reserve

  3. Cut zucchini into ½ inch by 2-inch pieces

  4. For the pesto, place the garlic, and pine nuts with a pinch of salt in the bowl of a food processor, and turn on, slowly pouring in half of the olive oil to make a paste

  5. Turn off the processor and add the basil and cheese

  6. Turn the processor back on, and slowly pour in the remaining olive oil, until just smooth

  7. To assemble, heat a large sauté pan over medium high heat, add one tbs olive oil, and sauté the zucchini until just tender. Season the zucchini with salt and pepper, then deglaze the pan with the wine and reduce until almost dry

  8. Toss the zucchini, meatballs, and cherry tomatoes with their juices together in the pan

  9. Toss the zucchini, meatballs, and cherry tomatoes with their juices together in the pan

  10. Take the pan off the heat and mix in the pesto. Serve immediately

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4 servings

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4 servings
Recipe Image

Ingredients
4 servings


  • Carando Spicy Sicilian Meatballs1 pkg(s)
  • zucchini2 lb.
  • cherry tomatoes, halved8 oz.
  • dry white wine1/2 cup(s)
  • basil8 oz.
  • parmesan cheese, grated1/4 cup(s)
  • pine nuts, toasted1 cup(s)
  • garlic, smashed2 clove(s)
  • extra virgin olive oil1 cup(s)

Instructions


  1. Cook meatballs according to package instructions and reserve

  2. While meatballs are cooking, toss the cherry tomatoes with a little olive oil, salt and pepper, and roast for 15 minutes on a baking sheet, reserve

  3. Cut zucchini into ½ inch by 2-inch pieces

  4. For the pesto, place the garlic, and pine nuts with a pinch of salt in the bowl of a food processor, and turn on, slowly pouring in half of the olive oil to make a paste

  5. Turn off the processor and add the basil and cheese

  6. Turn the processor back on, and slowly pour in the remaining olive oil, until just smooth

  7. To assemble, heat a large sauté pan over medium high heat, add one tbs olive oil, and sauté the zucchini until just tender. Season the zucchini with salt and pepper, then deglaze the pan with the wine and reduce until almost dry

  8. Toss the zucchini, meatballs, and cherry tomatoes with their juices together in the pan

  9. Toss the zucchini, meatballs, and cherry tomatoes with their juices together in the pan

  10. Take the pan off the heat and mix in the pesto. Serve immediately

Recipe Image

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