Meatball Burgers with Sun Dried Tomato Pesto

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We had family in town for the past few days which was a blast. My kiddos really loved hanging out with their Aunt and Uncle who are close in age with them. For obvious reasons of them all being too young to understand, we don’t really emphasize the Aunt/Uncle/Niece/Nephew issue. The kids are more just like friends which is great! Little Finch is now obsessed with Peyton and wants to do everything that she does/wears/styles her hair, etc…which for me is a good thing! Because Peyton is such a cutie pie so if she’s going to follow after anyone, I’m glad she chose a good role model. From now on when Little Finch doesn’t listen to me I’m going to call Peyton and have her talk to her! 🙂

Anyway, one of the nights Lover Boy had asked me to make my meatball burgers that apparently I had made for his dad once before at our old house (well over a year ago…way too long ago for this looney bin to remember!) So I was thinking he meant these meatball subs …so as a good wife I bought all of the stuff needed plus stuff for regular burgers in case no one wanted my crazy creations. However, before I started making it Lover Boy and I came to the realization that we were talking about two totally different meals. So off to the store I went again to buy the right ingredients. After my 49 trips to the grocery store (plus 1 for Lover Boy because we were out of propane) they were finally made! And yummmmmmy were they!

Meatball Burgers with Sun Dried Tomato Pesto

Little Finch will show you how to make them!… 🙂

In a large bowl combine 2/3c breadcrumbs, 1/3c parmesean cheese, 2 large ground cloves, 3tbs chopped onion, 1tbs dried parsley
Chop 1 1/2tbs fresh sage
Add a splash of milk (we used 2%)
Season with S&P and a dash of nutmeg
Add one egg
Add 1lb ground beef (Little Finch was showing Grandpa how to make such a delicious meal! Such a renowned chef at the age of 2!!)
Mix everything together and form into patties (such a speedy worker I couldn’t get a good picture!)
Smile because your’e so proud of your hard work (she may or may not have had help forming them 😉 )
Put ’em on the grill and cook until cooked all of the way through…add provolone cheese folded in quarters for the last 2 minutes (must have gotten distracted and forgot the picture!)
In a small pan warm up sun-dried pesto (mine was store bought) and a handful of fresh chopped basil

I originally saw this recipe on Rachael Ray but have modified it to my liking a bit.


*Little Sparrow  

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