Pesto Meatballs

2 lb. ground beef
1 small, sweet onion, finely chopped
1/2 C. roasted red peppers, finely diced
1/3 C. prepared pesto
1/4 C. plain bread crumbs
1/4 C. part-skim ricotta cheese
1 tsp. kosher salt
1/2 tsp. ground black pepper

Mix all ingredients well and form into golf ball-sized meatballs. Freeze until needed (makes about 4 doz.).
To cook, place in a lightly greased glass or rimmed baking dish and bake in preheated 350 degree oven 25-30 min., turning once, or until no pink remains in center. You can also saute them on the stove in a large skillet in 2 tsp. canola oil, turning frequently, about 8-10 min.

Helpful Tip: If the pesto you buy is salty, reduce the kosher salt by about half. Also, to freeze, place on wax lined baking sheets. Once frozen, transfer to zip top freezer bag.