It was a Sunday afternoon. Later that day we were having
a potluck at church. I was in a panic. I scoured my pantry and came up with a
handful of ingredients. I hit the internet and found a recipe. Great, but then
I remembered. I needed to make a dessert too. Wait! This recipe was really,
really easy, so I grabbed my kitchen assistant, Chipette, handed her the
recipe, and said, “Make it.” She did and it was wonderful!
Here is what you need to make Creamy Pesto Meatballs:
1 onion, chopped
2 garlic cloves, minced
8 oz. whole or sliced mushrooms, optional
16 oz. frozen meatballs
20 oz. alfredo sauce
¼ cup milk
½ cup pesto
1/3 cup shredded parmesan
1 package egg noodles, cooked according to package
directions
First, place onion, garlic, and mushrooms in slow
cooker.
Next, top with meatballs.
Pour alfredo sauce over all.
Pour milk into the empty alfredo sauce jar, tighten the
lid, and shake well. Pour this mixture in the slow cooker.
Cover and cook on low for 5 hours, then stir in pesto
and cheese.
Cover and cook for 10-15 minutes more or until cheese
is melted. Serve over egg noodles, rice, or pasta.
A quick and easy meal that made my pesto-loving soul
happy!
Creamy
Pesto Meatballs
1
onion, chopped
2
garlic cloves, minced
8
oz. whole or sliced mushrooms, optional
16
oz. frozen meatballs
20
oz. alfredo sauce
¼
cup milk
½
cup pesto
1/3
cup shredded parmesan
1
package egg noodles, cooked according to package directions
Place onion, garlic, and mushrooms in slow
cooker. Top with meatballs. Pour alfredo sauce over all. Pour milk into
the empty alfredo sauce jar, tighten the lid, and shake well. Pour this mixture
in the slow cooker. Cover and cook on low for 5 hours, then stir in pesto and
cheese. Cover and cook for 10-15 minutes more or until cheese is melted. Serve
over egg noodles, rice, or pasta.
Great recipes and great kitchen assistants are a must
in the tree house,
Chelli
