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Tuesday, March 24, 2020

Basil Pesto Meatballs & Basil Pesto Meatballs and Sun-dried Tomato Spaghetti

 The following recipes are a mix of a bariatric recipe and my own.  The meatballs are the bariatric recipe.  You have got to make this!  Anyway, for the spaghetti, I used all the same ingredients as the meatballs and added marinated sun-dried tomatoes (my own touch).  I wanted to do something besides sauce and thought this would compliment the meatballs perfectly!  All of it was so full of flavor!   I think this is something the kids will love too! Also, it was quick and easy.  I had dinner ready in just over a 1/2 hour!

The recipe for the meatballs says to measure using a tablespoon and it will make 20 meatballs.  I used a cookie scoop - 2 tablespoons and was able to get 24.





Basil Pesto Meatballs

Ingredients:
1lb ground lean sirloin (90% or higher)
2 eggs
1/2 cup basil pesto sauce
1 tsp lemon juice
1 tsp sea salt
1 tsp black pepper

Directions:
Preheat oven to 400 degrees.  Line baking sheet with parchment paper. 
In large miking bowl, combine sirloin and eggs
Add in remaining ingredients and mix until well combined
Using a tablespoon, measure 20 meatballs and place on baking sheet
Bake 24 minutes
Remove from oven
Use spatula to remove excess fat and baked egg from meatballs


This recipe was perfect for 2 people.

Basil Pesto and Sun-dried Tomato Spaghetti

1/4 lb uncooked spaghetti
2 tbsp marinated sun-dried tomatoes
1 tbsp basil pesto sauce
1 tsp lemon juice
1 tsp sea salt
1 tsp black pepper

Cook Spaghetti according to package directions, drain
Chop tomatoes
Heat skillet
Add all ingredients to hot skillet and combine quickly.  Remove from heat.  Serve.


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