This recipe for Garlic Pesto Meatball Knots features soft, fluffy garlic knots wrapped around meatballs and brushed with basil pesto. They're baked until golden and served with warm marinara sauce.
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Why you'll love this recipe
Delicious: soft, golden garlic knots with a meatball in the middle.
Flavorful: the dough is infused with herby pesto for bold flavor.
Make ahead: great for entertaining, parties and is freezer-friendly.
Ingredients you'll need
Hot dog bun dough: [replace the avocado oil with basil pesto]
- active dry yeast: acts as the leavener
- granulated sugar: adds flavor
- whole milk: warmed
- all-purpose flour: regular plain flour
- sea salt: adds flavor
- large egg: acts as a binder and keeps the dough soft
- basil pesto: store-bought or homemade
Filling:
- cooked Italian meatballs: store-bought or homemade
- basil pesto: store-bought or homemade
- shredded mozzarella or parmesan: optional
To serve:
- marinara sauce: store-bought or homemade
How to make the garlic meatball knots
Prepare the dough: (sub out the avocado oil with basil pesto).
Make the tangzhong:
In a small saucepan over medium heat, combine together the milk and flour.
Whisk until the mixture thickens, about 3-4 minutes. The paste will appear quite thick and gluey.
Remove from heat. Let cool slightly.
Make the dough:
Combine the yeast, sugar and warm milk in a bowl. Give it a stir and leave for a few minutes until the yeast becomes bubbly.
Add the flour, salt, egg and oil into a stand mixer bowl fitted with a dough hook attachment.
Pour in the activated yeast mixture, lightly cooled tangzhong mixture, and knead until the dough becomes smooth, shiny and elastic.
The dough will be slightly tacky and you may want to finish kneading the dough with your hands.
Transfer the dough to a lightly greased bowl and cover with a cloth or plastic wrap.
Let the dough rise in a warm location, anywhere from 1-1.5 hours, or until doubled in size, depending on how warm your kitchen is.
Prepare the meatballs:
If using homemade meatballs, make sure they're fully cooked and cooled.
If using frozen meatballs, thaw at room temperature, or microwave until completely defrosted.
Small or golf ball-sized work best. Set aside.
Assemble the knots:
Preheat oven to 375°F.
Line a baking sheet with parchment paper.
Punch down the dough and divide into 12 equal pieces, about 46g each.
Roll each piece into a long rope, about 8" long.
Make a knot and tuck the tail ends (in the middle).
Press a meatball firmly in the center.
Repeat with the remainder.
Loosely cover and leave to rest in a warm location until slightly puffy.
Brush pesto onto the tops of the dough.
Sprinkle with cheese, if desired.
Bake for 18-20 minutes at 375F, or until lightly golden in color.
Brush with more pesto while warm, if desired.
Serve warm with marinara sauce, or extra pesto.
How to store & reheat
Store the garlic knots in an airtight container in the fridge for up to 3 days.
Freeze the knots in a freezer-safe container for up to 1 month.
To reheat, cover the knots with a lightly damp paper towel and microwave for 1-2 minutes, or until warmed through.
Variations
Use chicken or turkey meatballs for a lighter version
Add chili flakes or sundried tomatoes to the pesto for extra hit of flavor.
Swap the pesto for garlic herb butter or spicy gochujang butter for an Asian twist, and sub in gochujang meatballs.
Expert tips
Use frozen pre-cooked meatballs for faster prep: just thaw prior to assembling.
Add a chunk of cheese to the bottom of the dough before placing the meatball.
Let the dough rest for a few minutes before shaping to relax the gluten.
Pile the knots in a large cast iron skillet for a pull-apart effect and rustic presentation.
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Garlic Pesto Meatball Knots
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 1 batch hotdog bun dough replace the 40ml avocado oil with 40ml basil pesto
- 12 cooked meatballs store-bought or homemade
- 2 tablespoon basil pesto store-bought or homemade, plus extra for serving
- shredded mozzarella or parmesan cheese optional
For serving:
- marinara sauce warmed
Instructions
Prepare the dough: (sub out the avocado oil with basil pesto).
Make the tangzhong:
- In a small saucepan over medium heat, combine together the milk and flour.
- Whisk until the mixture thickens, about 3-4 minutes. The paste will appear quite thick and gluey.
- Remove from heat. Let cool slightly.
Make the dough:
- Combine the yeast, sugar and warm milk in a bowl. Give it a stir and leave for a few minutes until the yeast becomes bubbly.
- Add the flour, salt, egg and oil into a stand mixer bowl fitted with a dough hook attachment.
- Pour in the activated yeast mixture, lightly cooled tangzhong mixture, and knead until the dough becomes smooth, shiny and elastic.
- The dough will be slightly tacky and you may want to finish kneading the dough with your hands.
- Transfer the dough to a lightly greased bowl and cover with a cloth or plastic wrap.
- Let the dough rise in a warm location, anywhere from 1-1.5 hours, or until doubled in size, depending on how warm your kitchen is.
Prepare the meatballs:
- If using homemade meatballs, make sure they're fully cooked and cooled.
- If using frozen meatballs, thaw at room temperature, or microwave until completely defrosted.
- Small or golf ball-sized work best. Set aside.
Assemble:
- Preheat oven to 375°F/191°C.
- Line a baking sheet with parchment paper.
- Punch down the dough and divide into 12 equal pieces, about 46g each.
- Roll each piece into a long rope, about 8" long.
- Make a knot and tuck the tail ends (in the middle).
- Press a meatball firmly in the center.
- Repeat with the remainder.
- Loosely cover and leave to rest in a warm location until slightly puffy.
- Brush pesto onto the tops of the dough.
- Sprinkle with cheese, if desired.
- Bake for 18-20 minutes at 375°F/191°C, or until lightly golden in color.
- Brush with more pesto while warm, if desired.
- Serve warm with marinara sauce, or extra pesto.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
David @ Spiced
I love garlic knots, and I love meatballs...so this combo is right up my alley! The flavors are perfect here. These would be a great party appetizer for the holiday season!
Michelle
Thanks David, I know this one is definitely up your alley! And just in time for game nights and the holiday entertaining! 🙂
Ben | Havocinthekitchen
Such a fun and flavourful idea, Michelle! These meatball knots look so comforting and absolutely irresistible.
Michelle
Thanks Ben, these were such a fun recipe to make -- the boys devoured them! 🙂
Healthy World Cuisine
This is one fun appetizer or side dish for the holidays. So much flavor in the meatballs and the knots are perfectly baked. We are not going to be able to shape them as beautifully as you did but the flavor is spot on!
Michelle
Thank you Bobbi -- it takes a few tries, but once you get the hang of it, it's really easy! 🙂
Raymund | angsarap.net
These Garlic Pesto Meatball Knots look irresistible! and perfect!!!!
Michelle
Thanks Raymund! They're such a fun and festive appetizer!
Tasia
These meatball knots were a fun meal to prep with my girls. The bread was fluffy and flavorful and we enjoyed them!
Michelle
Thanks for your comment, Tasia! Glad it was a hit with the girls! 🙂