Mini Meatballs With Pasta And Apple Pesto

Recipe Ingredients

8 oz	227g	Bow-tie pasta
		Pesto
2 cups	80g / 2.8oz	Fresh basil leaves
1		Granny Smith apple - peeled, cored,
		And cut large chunks
1/2 cup	73g / 2.6oz	Grated Parmesan cheese
1/2 cup	118ml	Walnuts
1		Garlic clove
1 teaspoon	5ml	Tabasco pepper sauce
1/4 teaspoon	1.3ml	Salt
1/4 cup	59ml	Olive oil
		Meatballs
1/2 lb	227g / 8oz	Lean ground beef
1/2 lb	227g / 8oz	Ground turkey
1 lb	454g / 16oz	Egg (large)
1/4 cup	36g / 1.3oz	Dry seasoned bread crumbs
1/4 cup	49g / 1.7oz	Club soda
1 tablespoon	15ml	Tabasco pepper sauce
1/2 cup	118ml	Water
1/2 cup	118ml	Roasted red peppers - cut into strips

Recipe Instructions

In food processor or blender, combine basil, apple, cheese, walnuts, garlic, Tabasco pepper sauce and salt. Gradually add oil until mixture is smooth.

Prepare bow-tie pasta as label directs. Drain.

Meanwhile, in large bowl, combine ground beef and turkey, egg, bread crumbs, club soda and Tabasco sauce until well mixed. Shape 1 tablespoon mixture into balls.

In 12-inch non-stick skillet over medium-high heat, cook meatballs until well browned on all sides, turning frequently. Add water to skillet; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes.

In large bowl, toss cooked pasta, pesto sauce, meatballs with their liquid and roasted red pepper strips until well mixed. Serve immediately.

This recipe yields 6 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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