Mini Meatballs with Parsley Pesto these are great as an appetizer or al fresco Spring/Summer entertaining. This recipe makes approximately 24-26 mini meatballs, serving size will change if using for appetizer or entree.
Preheat oven to 350F
In a mixing bowl, add ground meats, grated cheeses, eggs, crushed garlic, pepper mix, salt and breadcrumbs, mix well but do not over mix...it will toughen the meat
On a oven sheet pan covered with parchment paper roll the meatballs into preferred size (I like smaller than golf balls) place in rows on the sheet pan
Spray with olive oil Spitzer, or spray olive oil, if not drizzle oil over the meatballs, bake 20-30 minutes. Meatballs will start to turn a golden brown
Add Parsley leaves, garlic, cheeses, olive oil, pinoli nuts and fresh ground pepper into either a food processor or blender, blend or process until smooth and creamy, add teaspoons of water to thin out the mixture if necessary. You can play with the thickness of the pesto with olive oil and water for a thinner consistency.
Test for salt after blended since the cheeses tend to be very salty.
These can be served hot or at room temperature, with the pesto alongside