1. Thoroughly mix meatball ingredients in a bowl; leave out the pesto and olive oil.
2. Roll into 1” meatballs and place on a baking sheet. Refrigerate for 15 minutes.
3. Meanwhile, prepare the Mint Pesto.
4. Brown the meatballs in a medium skillet with the olive oil. Gently turn the meatballs to brown top, bottom and sides.
5. Before meatballs are cooked through, add mint pesto to the meatballs.
6. Warm for 10 minutes over low heat, stirring occasionally to keep meatballs covered with pesto.
