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Creamy Pesto Meatballs

User Rating 4.5 Star Rating (3 Reviews)


Creamy Pesto Meatballs

Creamy Pesto Meatballs

Linda Larsean
Creamy Pesto Meatballs is an easy main dish recipe using pesto sauce and Alfredo sauce. You can add other vegetables too, like sliced or shredded carrots, green peas (add with the pesto) or other colors of bell peppers.

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours, 15 minutes

Yield: Serves 4 to 6


  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 (1-pound) package frozen precooked meatballs
  • 1 (20-ounce) bottle Alfredo sauce
  • 1/4 cup milk
  • 1 (9-ounce) jar pesto sauce
  • 1/3 cup shredded Parmesan cheese


In 3-1/2 quart slow cooker, place onion, garlic, and bell pepper. Top with meatballs. Pour Alfredo sauce over all.

Pour milk into Alfredo sauce jar; tighten lid and shake well. Pour this mixture into the crockpot. Cover and cook on low for 6-8 hours until meatballs are hot and tender. If you have a new hot crockpot, cook on low for 4-1/2 to 6 hours.

Stir in pesto sauce and cheese. Cover and cook on low for 10-15 minutes until mixture is hot and cheese is melted. Serve over hot cooked rice.

User Reviews

Reviews for this section have been closed.

 4 out of 5
, Guest Debbie

I tried this today but made a few changes. I added sauteed mushrooms and green onions with olive oil and fresh thyme. I didn't use the green pepper and I used 1.5 pds. of meatballs. These meatballs were delicious! I have enough for another meal too! I served them with egg noodles with pesto and Shredded Parmesan ... yummy meal :)

6 out of 7 people found this helpful.

See all 3 reviews

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