Easy Pesto Meatballs Recipe with Tomato Salad & Labneh
This easy recipe features tender pesto-infused meatballs served alongside a fresh tomato salad and creamy labneh. The pesto adds a rich, herby flavor to both the meatballs and salad, making this a quick and delicious meal with minimal ingredients.
Ingredients
For the Pesto Meatballs
- 1 pound 90/10 ground beef
- 1 large egg
- 1/3 cup panko breadcrumbs
- 2 tablespoons pesto
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
For the Tomato Salad
- 3 tablespoons pesto
- 1 lemon
- Kosher salt and freshly ground black pepper
- 1 pound of the best tomatoes you can find cherry, heirloom, Roma, etc.
- 1 English hothouse cucumber
- 1 large ripe avocado
- 1 small red onion
To Serve
- 4 slices of good sourdough bread or 4 pitas
- Extra-virgin olive oil for drizzling
- 1 cup labneh or sour cream
Instructions
- Prepare the Meatballs: In a large mixing bowl, gently mix the ground beef, egg, panko, pesto, salt, and pepper with your hands. Be careful not to overwork the meat to keep the meatballs light and tender. Shape the mixture into 12 evenly sized meatballs.
- Cook the Meatballs: Heat the olive oil in a large nonstick skillet over medium-high heat. Once shimmering, add the meatballs and cook, turning occasionally, until they are browned and crisp on all sides. This should take around 8 to 10 minutes. Once done, transfer them to a plate and wipe out the skillet.
- Make the Tomato Salad: In a large bowl, whisk together the pesto, lemon juice, and a generous pinch of salt and pepper. Cut the tomatoes into bite-sized chunks. Peel the cucumber in alternating strips to create a "zebra" effect, then slice it into thin half-moons. Dice the avocado and thinly slice the red onion. Toss everything together with the dressing until well combined.
- Toast the Bread: Drizzle the slices of sourdough (or pita) with a bit of olive oil and toast them in the skillet over medium-high heat until golden brown, about 3 minutes per side.
- Assemble and Serve: Spread labneh evenly across the bottom of four plates or shallow bowls. Add a generous scoop of the tomato salad and place three meatballs on top. Serve with the toasted bread for dipping and scooping.
Notes
Cucumber Tip: Peeling the cucumber in alternating strips helps it hold its shape and keeps it from getting too mushy. This method works well with eggplant too!
Extra Crispy Option: Roast the meatballs on a sheet pan at 400°F for 15 minutes with a handful of broccoli florets tossed in olive oil, salt, and pepper. Drizzle with extra pesto before serving.
Crunchy Topping: Add some toasted nuts or seeds for extra texture.
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