Grandma Maria’s Meatballs with Pesto Rosso by María Morales

Grandma Maria’s Meatballs with Pesto Rosso by María Morales



  1. Season the beef/plant-based meat with the dried herbs and salt and pepper. Knead together and form into 1oz. small meatballs.
  2. Hard boil 2 eggs in boiling water. When cooked through, remove from water and set aside to let cool before peeling.
  3. Heat olive oil in a pan and cook the meatballs on all sides until cooked through and remove from pan.
  4. In the same pan, sauté the finely chopped onion and peeled and sliced carrot on medium heat for 3-4 minutes.
  5. Add the white wine and let the alcohol evaporate.
  6. Add 4 tbsp. of Sun-Dried Tomato Pesto Rosso to the pan along with the water and stir well.
  7. Add the peas and meatballs and let simmer on low heat for about 5-7 minutes until the peas are cooked through.
  8. Peel the hard boiled eggs and cut into quarters.
  9. Serve hot accompanied with the egg.


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