3 cups basil leaves, finely chopped
1 cup shredded parmesan cheese
1 cup chopped toasted almond slivers
1/2 cup white onion, finely diced
2 garlic cloves, minced
zest of one lemon
2/3 cups extra virgin olive oil
2 tablespoons salt
2 tablespoons ground black pepper
1 pound ground pork
1 pound ground beef
1 pound ground veal
BBQ Sauce (recipe follows)

2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
3 shallots, minced
3 garlic cloves, minced
3 sprigs lemon thyme, leaves picked
1/2 cup dry white wine
1 cup heavy cream
1 teaspoon red pepper flakes
1 cup of grated Parmesan
1/4 cup chopped parsley
Salt and Pepper to taste
cooked fresh Fettuccini pasta

2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
3 shallots, minced
3 garlic cloves, minced
3 sprigs lemon thyme, leaves picked
1 baguette cut in half lengthwise
salt and pepper to taste

1 tablespoon vegetable oil
1/4 cup minced white onion
1 garlic clove, minced
1 cup ketchup
1 cup Dijon mustard
1/2 cup molasses
1/3 cup dark brown sugar
1/4 cup apple cider vinegar
1 1/2 teaspoons Worcestershire
1 1/2 teaspoons chili powder
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
1 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon mustard powder
1/2 teaspoon ground cinnamon

Steps

Meatballs 

1.Preheat oven to 350F.
2.To make pesto: combine the basil, cheese, almonds, onion, garlic, zest, 1/3 cup of the oil, and half of the salt and pepper. Set aside.

3.For the meatballs: gently mix meats with remaining salt and pepper in a bowl, careful not to over mix. Spread meat on a sheet pan and scatter reserved pesto evenly over top. Incorporate pesto into meat and form into golf size balls.

4.Heat remaining oil in a pan over medium heat. Cook meatballs until golden brown on all sides, about 4 minutes. Remove meatballs to a sheet pan and finish cooking in the preheated oven for 6 minutes or till cooked through.

5.Toss meatballs with BBQ Sauce or drizzle some overtop.

Alfredo 

1.Heat oil and butter in a sauté pan over medium-high heat. When butter bubbles and turns golden in color add the shallots, garlic, and thyme. Cook for 3 – 4 minutes until vegetables are tender and translucent. Pour the wine into pan and boil gently till almost all of the wine is evaporated. Add the heavy cream and cook till reduced by half, 8-12 minutes. Stir in the red pepper flakes, cheese, parsley, salt and pepper to taste. Cook at a gentle simmer for 2-3 minutes mixing ingredients together. Toss cooked fettuccine with Alfredo sauce and serve. Garnish with parsley.

Garlic Bread 

1.Heat oil and butter in a sauté pan over medium-high heat. When butter bubbles and turns golden in color add the shallots, garlic, and thyme. Cook for 3 – 4 minutes until vegetables are tender and translucent. Add salt and pepper to taste.

2.Spread sautéed mixture on bread and broil in oven for 2-3 minutes until bread turns golden brown.