Mini Meatballs with Pasta and Apple Pesto

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Pesto Sauce

  • 2 cups fresh basil leaves
  • 1 Granny Smith apple, peeled, cored and cut into large chunks
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup walnuts
  • 1 clove garlic
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • 1/4 teaspoon salt
  • 1/4 cup olive oil


  • 1/2 pound lean ground beef
  • 1/2 pound ground turkey
  • 1 large egg
  • 1/4 cup seasoned dry bread crumbs
  • 1/4 cup club soda
  • 1 tablespoon TABASCO® brand Original Red Sauce
  • 1/2 cup water


  • 8 ounces dried bowtie pasta
  • 1/2 cup roasted red peppers, cut into strips


In a food processor or blender, combine basil, apple, cheese, walnuts, garlic, TABASCO® Sauce and salt. Turn on motor and gradually add oil until mixture is smooth. Transfer to a bowl; cover and set aside.

Combine ground beef, turkey, egg, bread crumbs, club soda, and TABASCO® Sauce in a large bowl and mix well. Using 1 tablespoon mixture for each meatball, shape into small meatballs.

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

Meanwhile, cook pasta according to package instructions; drain. Combine pasta, pesto sauce, meatballs and their liquid, and red pepper strips in a large bowl and toss until well mixed. Serve immediately.

Makes 6 servings.

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