After we purchased half a cow I knew I had to start eating beef a little more often. J has a big appetite, but I don’t think he can eat 170 pounds of beef by himself in a year (7 ounces a day, 3.25 pounds a week). Last summer we had tons of basil left over, so I froze a few batches of pesto that I brought to school with me. I froze the pesto in 1/4 cup portions, which worked out perfect for this recipe. I served the burger with beer bread and sautéed green beans and onions.
- 20 ounces lean ground beef
- 1/4 cup frozen pesto, thawed
- Mix the pesto with the ground beef and form into 5-6 burgers.
- Grill burgers using an outdoor grill or George Foreman grill.
- Preheat oven to 350F. Line a baking sheet with parchment paper for easier clean-up.
- Mix the pesto with the ground beef and form into 1″ meatballs.
- Place the meatballs about 2″ apart on the pan.
- Bake for 15 – 20 minutes, or until the internal temperature reaches 165F.
Serve over pasta, on a sandwich, or as an appetizer. You can also freeze these for future use. I recommend you individually freeze the meatballs so you can take out as many as you need (vs. having to thaw the entire package). To do this, line a cookie sheet with cling wrap and place the meatballs on the pan. Freeze for 1 – 2 hours on the pan. Remove from the freezer and place into a freezer bag.