Written on 03/04/2020
Jennifer Nevins

I thoroughly enjoy the pure taste of a meatball without any sauce. This recipe lightly brushes on a pesto sauce to give another dimension of flavor. You will be sure to enjoy.



2 lbs. Ground Chuck (85% Lean)

1 lb. Sweet Italian Sausage, casing removed

6 Eggs

1 Cup Pecorino Romano Cheese, Grated

2 ½ Cups Seasoned Breadcrumbs

1/3 Cup Garlic, Minced

¾ Cup Fresh Parsley, Minced

Pesto Sauce (See Recipe)

Skewers (If wooden, let sit in water approx. ½ hr. before skewering meatballs & grilling)



Combine all ingredients in a large mixing bowl. Using a small melon ball scoop, measure out the meatballs, and hand roll each ball into a round shape. Place the meatballs on a greased baking sheet. Bake in a preheated 350 degree oven for approx. 10-12 minutes, or until meatballs are just firm. Remove the meatballs from the oven and let cool. Brush the meatballs lightly with prepared pesto sauce. Skewer the meatballs and place them on an outdoor grill over medium heat. Grill for approx. 2-3 minutes on one side, then flip over to create a nice crust on the meatball. Brush with additional pesto sauce if desired. Serve warm.