Fumbling Toward Culinary Talent: Pesto-Laced Meatballs with Quick Red Sauce

I got the idea for pesto-infused meatballs from a cooking show hosted by Jamie Oliver. I made some modifications though because I used pork rinds. 

Ingredients
2 lbs. of ground beef
Half of a yellow onion, chopped finely
2 cups (approximately) of regular pork rinds, smashed into crumbs
5 tablespoons of jarred pesto
2 tablespoons of Penzey's Tuscan Sunset seasoning
Salt and pepper to taste
Smidge of garlic powder
1 large can of crushed tomatoes
olive oil
1 ball of fresh mozzarella, cut in pieces to cover the meatballs

Process
Saute the onion in a bit of olive oil for approximately 8-10 minutes. In the meantime, combine the ground beef, crushed pork rinds, pesto, and some of the seasonings. Once the onions are done, add them to the mix and combine with a potato masher. 

Form the beef mixture into the size of meatballs you want, put olive oil into a cast iron skillet, heat on medium-high, and brown the meatballs on all sides. You probably want to brown the meatballs in two or three batches. 

Put the meatballs into a 400 degree oven and cook until the insides are the desire temperature. Pull the skillet out of the oven, remove the meatballs, and drain the skillet of any grease. 

Put the skillet back on the stovetop on medium-low heat and then add the meatballs, crushed tomatoes, and seasonings. Cook for about ten to fifteen minutes and coat the meatballs from time to time with the sauce. Top the meatballs with the fresh mozzarella and cover the skillet to make the cheese melt over the meatballs.That'll take maybe five minutes, and they should be ready.