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1
In a food processor or blender combine all ingredients for pesto except for the oil.
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2
With the processor or blender running, slowly drizzle in the olive oil until smooth and emulsified.
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3
Transfer to small bowl and refrigerate until ready to use.
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4
In the bowl of a stand mixer using a paddle attachment, combine all ingredients for meatballs.
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5
Beat until well-combined.
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6
If you do not have a stand mixer, you can use your hands.
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7
Cover with plastic wrap and refrigerate for 1 hour to let flavors develop.
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8
Preheat oven to 375 F.
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9
Line a rimmed sheet pan with parchment paper.
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10
Roll meat into balls less than 1 inch in size (about 2 teaspoons or a medium scoop) and place on the lined sheet pan.
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11
Keep a bowl of cold water beside you to dampen your hands with; it helps keep your hands from getting sticky.
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12
Bake for 15 minutes.
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13
While meatballs are in the oven, boil your pasta according to package instructions for al dente.
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14
When done drain it.
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15
In a large skillet over medium-high heat drizzle 1 tablespoon olive oil.
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16
Add the drained pasta, artichokes, pine nuts, red pepper and mint pesto.
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17
Saute until hot and well combined.
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18
Serve pasta topped with meatballs and sprinkled with feta cheese crumbles.
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19
To make ahead: Pesto can keep refrigerated in a sealed container for a week.
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20
Prior to cooking, meatballs can be frozen until ready to use.
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21
Line a sheet pan with parchment paper, roll your meatballs, line up on a sheet pan and freeze.
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22
Transfer the frozen meatballs to a resealable bag until ready to use.
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23
When you are ready to use, place meatballs on parchment paper lined sheet pan and bake at 375 F for 25-30 minutes.
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24
No need to thaw.
