Pork & Veal Parmesan Meatballs with Pesto Mayonaise Dipping Sauce

I have no idea where the inspiration for this dish cam from.  I found some ground veal at the grocery store and was intrigued because I don't see it often.  I just simply created this dish from there.  Although I had it as dinner with a delicious salad, it would certainly be accommodating as an appetizer, or as a party hors d'oeuvres.

Ingredients

For the Meatballs

1 lb ground veal
1 lb ground pork
2 eggs
2 tbsp dried parsley
2 tbsp Italian seasonings
1 medium yellow onion, finely diced
1 cup shredded Parmesan cheese (fresh)
1 cup grated Parmesan cheese (the green Kraft can)
non-stick cooking spray
1 tbsp butter
salt & pepper

Ingredients
For the Dipping Sauce

1 cup mayonnaise
1/2 cup sour cream
1/2 cup Pesto sauce (like, Classico)
1 tsp minced garlic
1 tsp black pepper

The Recipe

Combine all the ingredients for the dipping sauce and place in the refrigerator for at least a half-hour to allow the flavors to amalgamate.

Preheat oven to 400 degrees.

Combine the veal, pork, eggs, parsley and Italian seasonings in a mixing bowl.

Saute the onions in the butter and add to the mixing bowl.  Add both of the shredded and grated Parmesan cheeses. Using your hands, mix all meatball ingredients well so that contents are evenly distributed.

Liberally spray a mini-muffin pan with the non-stick cooking spray.  Using a 2 oz ice cream scoop, portion the meatball mixture into two mini-muffin pans.

Put something under the muffin pans to catch any spill-over grease, and cook the meatballs in their muffin pans for 10-15 minutes.

Remove the meatball muffin pans from the oven and place meatballs on a sheet pan.  Turn the oven broiler on high.

Put the meatballs under the broiler and turning frequently, brown and crisp the meatballs, cooking for another ten minutes.

Serve with the pesto mayonnaise.