Pesto Quinoa Meatballs
Ingredients:
For the basil pesto
- Handful of fresh basil, about 1 cup
- 1/4 cup walnuts
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup olive oil
For the pesto quinoa meatballs
- 1 cup quinoa
- 1/3 cup basil pesto (recipe above)
- 1/2 cup panic bread crumbs
- 1 egg, slightly beaten
- 1/4 cup crumbled feta cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the sliders
- Slider buns
- Basil pesto (see recipe)
- Fresh basil
- Crumbled feta cheese
Instructions:
For the basil pesto
- Combine all ingredients in a food processor or blender and pulse until combined. Add additional olive oil as needed.
For the pesto quinoa meatballs
- Cook quinoa according to package directions and let cool completely.
- Combine all ingredients with a fork until well-mixed.
- Roll mixture into 12 large meatballs.
- Preheat oven to 375 degrees F. and heat a large, oven-safe skillet over medium-high heat.
- Add meatballs to the skillet in an even layer and brown on all sides for about 1 minute.
- Transfer skillet to oven and cook for 15-20 minutes until golden brown.
For the sliders
- Spread some pesto on the slider buns.
- Add a basil leaf or two and a little crumbled feta.
- Use one meatball per slider.