Fettuccine with Grandma Maroni's Meatballs in Roasted Tomatoes and Almond Pesto

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See original recipe at: eatingwell.com

kept byJacquelineTiong
recipe byEating Well

Categories:
- boil
- Cheese
- Dinner
- Egg
- herb
- Italian
- Meat
- Meatball
- milk
- Nut
- Pasta

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Ingredients:

= MEATBALLS =
1 pound ground chuck
4 ounces dried bread crumbs
4 large eggs
4 ounces whole milk
6 ounces grated Romano
3 ounces grated Spanish onion
2 ounces finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley leaves
2 ounces finely chopped fresh basil leaves

= PESTO = (makes 4 cups)
3/4 cup blanched sliced or slivered almonds
1 28-ounce can plus one 14-ounce can diced fire-roasted tomatoes, drained
3/4 cup lightly packed fresh basil leaves
1 tablespoon plus 1 teaspoon red-wine vinegar
1/4 teaspoon crushed red pepper, or to taste
3/4 cup extra-virgin olive oil
3/4 cup freshly grated Parmesan cheese
1/2 teaspoon salt

Fettuccine - enough for 8 persons

= MEATBALLS =

Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes.

= PESTO =

Toast almonds in a large dry skillet over medium-high heat, stirring frequently, until golden and fragrant, 3 to 5 minutes. Allow them to cool slightly.
Transfer the almonds to a food processor and process until finely ground. Add tomatoes, basil, vinegar and crushed red pepper. As the processor is running, drizzle in oil in a steady stream, about 30 seconds.
Stir in Parmesan and salt. Fresh Tomato Variation: You can also make this pesto with fresh, in-season tomatoes.
Start with 3 pounds fresh plum tomatoes, cut into quarters and divide them between 2 large baking sheets. Roast at 400° for 30 minutes.
Use the roasted tomatoes in place of the diced tomatoes in Step 2.

See original recipe at eatingwell.com