PESTO MEATBALLS SERVED IN OVEN-ROASTED TOMATOES
Still obsessing with dried hortensias
I took a small break from blogging but now I am back. Food blogging must be one of the more demanding ways to blog, well it depends on how you do it, if you blog about what you eat for dinner it is slightly easier, if you create the food and recipes just to blog about it gets a bit more demanding. Whichever way you do, it still involves cooking the food and then do the styling to photograph it but it isn’t over yet, you need to process and edit the photos and all this bores me sometimes and I need to take a break to get back the blogging mojo as my dear friend Kalyn calls it!
I wanted to remind you of the Show Us Your Most Treasured Cookbook event that is on and will finish this week, if you want to participate but haven’t got around to it yet, don’t worry, drop me a line and I will change the final dates. I have got some lovely entries but I would love to get to know more about your most treasured cookbooks and why you love them! Read here for the details.
When the pesto caught my eye while I was taking out the minced meat from the fridge and I got the inspiration to make these pesto meatballs, I also had a flashback to when I was a teenager and brought home a friend for dinner and my father made meatballs with coconut (I haven’t heard from that friend ever since) – would these meatballs be as horrid as those, the nightmare of meatballs (FYI my father was a good cook but quite experimental at times)? They obviously wasn’t as I am presenting them to you here today but I was a bit worried to tell the truth, maybe they would fall apart and just taste like perfumed mothballs. Instead I really liked them and served in oven-roasted tomatoes like here, they are a most perfect finger food indeed! But you can serve them like you want, the choice is yours.
PESTO MEATBALLS SERVED IN OVEN-ROASTED TOMATOES
500 g/1,1 lb minced meat
1 egg
4-5 tblsp freshly grated parmesan
3-4 tblsp pesto or more if you want + more
10-12 tomatoes
salt
extra-virgin olive oil
- Divide the tomatoes in two and empty them of seeds with the help of a spoon- Put them on an oven-proof form, sprinkle salt over and then drizzle olive oil on top. Bake in a pre-heated oven (150°C/300°F) until baked, it takes about 30-40 minutes.
- Mix meat, egg, parmesan, pesto and salt well and form quite small meatballs that you fry in a skillet in olive oil.
- Put a little pesto in each tomato half and then fill them up with small meatballs, if you want you can top with a little more pesto on the top like I did.
Your pictures are so beautifull !!! congratulations…
If you were to serve me these meatballs, it certainly would not be the last you saw of me!
I love how you have served them in the tomato cups too, so colourful – ingenious! xxx
The food looks fantastically appetizing, and the pictures are gorgeous. I’m glad you’re back from your break. All the best.
http://majology.mymaj.net
This looks absolutely gorgeous! Stunning!
How great is that to put them in tomato cups!!! Really gorgeous photo and recipe
Ilva, These not only look beautiful placed in the roasted tomatoes, but I bet the taste is amazing! I can’t wait to try these for an upcoming party, love the idea!
Please send some over for breakfast (it’s morning here). Tasty little numbers! Gorgeous photography, as always. xox
Very enticing.
Paz
My Piemontese Nonna Lena would use a tablespoon or two of pesto in her meatballs, never too much, just enough to give a light hint of the basil, the rest of the recipe was beef, pork, garlic, onion, and sometimes a small amount of Italian salsiccia. I will try this recipe, sounds wonderful!!!!!!
Mumsfillibabba!
Ja du, visst tar det tid. Och tro det eller ej, det tar en faslig massa tid fast man inte hittar på egna recept eller stylar och gör så superduperfint som du. (eller, det är bara jag som ska kolla, leta, hitta info och kläcka fram formuleringar, fightas med datorn, nätet och allt som kraschar, helt plötsligt inte fungerar osv. Det var tur att jag inte visste det innan jag började.
Fast det finns så mycket gott och kul och nya kontakter som väger upp allt jobb!! Jag skulle inte vilja byta bort en sekund ens!
mmmm…..sounds good. I have been somewhat uninspired lately but this inspires me to want to eat them at least.
Att blogga om mat tar sin tid. Jag lagar mat mest varje dag, men det är svårt att hinna fotografera den mat som är tänkt för familjen. De har inte tålamod att vänta…Och att skriva recepten är inte det mest kreativa. Men du är ändå så oerhört flitig och inspirerande. Kom just på att jag tänkte vara med i kokboksprojektet, men nu börjar det bli sent. Får se om jag hinner få till något (tveksamt), det är en kul idé! Ha det bra! Önskar att jag kunde komma till Toscana på matlagningskurs.
Thank you so much!
aawwhh thanks, come on over!
Thanks a lot, i’m happy to be back!
thank you!
Oh that is great, I hope you will like them!
nonono, you will have to come hear and taste in person, at my kitchen table!
xoxo
How nice, le nonne e le mamme, they are the best cooks of all!
jaa ibland har jag faktiskt lust att ge upp men det är ju så kul!
Yes, I have been wondering about where you were but now you are back, here and on FB!
jamen du hinner, jag tänker inte göra ngt åt det förrn nästa vecka i allafall! så kom igen Eva!
You are so right – food blogging really is demanding. Unlike political commentary where you just have to research and write the piece, food bloggers have to create/find a recipe, make the dish, atyle and photograph the dish, edit the photos and THEN research and write the piece! Question: why do we do this to ourselves?!
Love these – and you are right – they may well be the perfect finger food
Made a version of this last night, with a mixture minced beef and pork. Delicious! Thanks for the inspiration.
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