Two-Ingredient Pesto Spiked Meatballs with Marinara and Mozzarella

You sitting down? You might want to... these meatballs will make you weak in the knees. They have just two ingredients (lean beef and pesto), but they pack the flavor of an army - vibrant basil, garlic, parmesan, and pine nuts. Plus, the silky pesto keeps the meatballs incredibly moist. Nestled in marinara and blanketed with cheese, these might be the best meatballs ever.

Don't you love when you create something fabulous with just a handful of ingredients? That's the case here! I'm not sure why I didn't think of this before! I'm not a big fan of loading meatballs up with "fillers", including eggs and bread crumbs. I think it diminishes the overall flavor of the meatball. If I want bread and eggs, I'll make scrambled eggs and toast. Sorry grandma; I know that's how YOU made them.

There's so much MORE flavor in these meatballs than those with all the "fillers". They're truly remarkable. And, since you can simmer them in store-bought marinara, you need just 4 ingredients for the entire dish!

Roasting the meatballs: I always roast my meatballs before simmering them in sauces and gravies. First, it's less messy (no splatters on the cooktop). Second, a tremendous amount of fat cooks off and is left behind; meaning the grease doesn't find its way into the sauce. It's simply a healthier way to cook meatballs.

Store-bought marinara: I called for store-bought marinara below, but you can easily make the sauce from scratch. I've included a recipe for my easy marinara below.

Two-Ingredient Pesto Spiked Meatballs with Marinara and Mozzarella

1 pound lean ground beef
1/3 cup prepared basil pesto
2 cups marinara sauce of choice
1 cup shredded mozzarella cheese
Chopped fresh parsley or basil for serving, optional
Grated parmesan cheese for serving

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, combine the beef and pesto. Mix well and shape the mixture into 16 meatballs. Arrange the meatballs on the prepared pan and roast for 15 to 20 minutes, until browned and cooked through.
Remove the meatballs from the oven and reduce the oven temperature to 350 degrees.
Place the sauce in a shallow baking dish or ovenproof skillet. Nestle the meatballs into the sauce and top with the cheese. Bake for 1o minutes, until the sauce is bubbly and the cheese melts.
Top with parsley/basil (if using) and serve with parmesan cheese on the side.
Serves 4

Easy Marinara sauce: 
Combine all the ingredients in a medium saucepan and set the pan over medium heat. Bring to a simmer. Reduce the heat to low and simmer for 10 to 15 minutes. 

2 cups tomato sauce (from a carton or can)
2 tablespoons grated parmesan cheese 
1 teaspoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and ground black pepper to taste

Makes 2 cups